1. Soak the jellyfish in advance to remove the salty taste, and change the water 2-3 times during the period. (Scratch and wash a few times each time you change the water) Keep it in the refrigerator when hot.
2. Scrub the cucumbers, shred them and set aside.
3. Wash the garlic and mash it into a puree.
4. Put the jellyfish, cucumber shreds and garlic paste in a large bowl and add sesame oil.
5. Add appropriate amount of pepper oil.
6. Add salt.
7. Add balsamic vinegar.
8. Add chili oil and stir well.
Tips:The jellyfish must be soaked in water to remove the salty taste, otherwise the jellyfish will be very salty if it is mixed well later.
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