1. Prepare materials
2. This is a jellyfish head, I use the best
3. Soak in clean water for about 10 minutes, the best jellyfish head is not very salty
4. Taste the saltiness of the soaked jellyfish head, rinse off if it tastes right, and drain the water
5. Put garlic in a garlic mortar and put a little salt
6. Mashed garlic
7. Put the minced garlic in a small bowl, pour three tablespoons of soy sauce
8. Pour in 1.5 tablespoons of rice vinegar
9. Put in a small spoonful of sugar
10. Add a spoonful of sesame oil; stir the garlic paste evenly and set aside
11. Rinse the cabbage core under running water;
12. Drain the water and cut into filaments longitudinally;
13. Put the cabbage into a big bowl;
14. Put the processed jellyfish head on the cabbage, add a little carrot shreds to adjust the color
15. Garlic sauce and jellyfish head cabbage can be served at this time
16. Pour the mashed garlic into the cabbage when you eat, mix well and start
Tips:The garlic sauce must not be put in early, the cabbage will kill a lot of water if it is put early; the jellyfish head must not be soaked until there is no salty taste, and it will be tasteless if it is mixed into the vegetable.
