1. Boil the pot of water, put the jellyfish shreds 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;
2. Put the hot jellyfish skin directly into cold water, change the water every 2-3 hours, and change it three times;
3. Place the soaked jellyfish on a colander to drain the water;
4. Boil the black fungus in boiling water;
5. Cut the blanched black fungus into shreds; chop the garlic for later use; smash the garlic and chop into minced garlic, chop the parsley, and chop the carrot into filaments for use;
6. Put all the ingredients in a large bowl;
7. Add olive oil and mix first, then sprinkle with salt and black pepper, and drizzle with white vinegar;
8. Just mix well;
9. Layer into the bowl and put it on the wine table.
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