1. Boil the pot of water, put the jellyfish in the dip net, put it in the water when the water temperature is about 80 degrees and blanch it for ten to twenty seconds; put the hot jellyfish directly into cold water, and change the water every 2-3 hours , Just change it three times
2. The soaked jellyfish shreds are then placed on a colander to drain the water; the black fungus is blanched in boiling water
3. Cut the blanched black fungus into shreds, smash the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin filaments for later use. Put all the ingredients in a large bowl
4. Add olive oil and mix first, then sprinkle with salt and black pepper, drizzle with white vinegar, and mix well.
