1. The ingredients are ready and washed, the jellyfish is soaked in water in advance to remove the saltiness
2. Shred cucumber and carrot
3. Code on disk
4. Add water to the pot to bring to a boil, turn off the heat, put the jellyfish shreds in a simmer, immediately remove it, put it in cold water and let it cool, remove and drain, and place it on the cucumber shreds
5. Add chili oil, sesame oil, minced garlic, soy sauce, rice vinegar, sugar to the bowl to make a sauce
6. Pour on the jellyfish and mix well when eating
Tips:High-quality jellyfish head: should be white, yellow-brown or red amber and other natural colors, shiny, complete shape, no stings, thick and tough meat, and crispy taste
