1. Prepare the required ingredients
2. Cut the jellyfish head diagonally at 45 degrees into thin slices
3. Soak in water for half a day or overnight, changing the water three times in between
4. Drain the water and then use cold boiled water or purified water again
5. Squeeze the water from the jellyfish by hand and add sugar
6. Add balsamic vinegar
7. Add salt
8. Add light soy sauce, stir well and let stand for 10 minutes
9. Serve, pour in sesame oil and serve
Tips:1. All ingredients are quantified according to your own preferences
2. After the jellyfish is soaked in the final, use cold water for a while, because it is eaten directly
3. After soaking, the jellyfish must be squeezed out of water
Fourth, the jellyfish is best cut into thin slices, which can quickly rinse off the salt and taste faster when seasoning
5. When serving the plate, you can cut a few slices of cucumber for the bottom, which is both good-looking and delicious
6. Those who like ginger and garlic can add minced ginger or minced garlic to marinate
