1. Soak the jellyfish in water in advance to filter out the salty taste
2. After soaking, blanch it with hot water, filter out the water and put it on a plate. Wash coriander and cut into sections
3. Mince ginger and put it on the jellyfish
4. Add a little black pepper
5. Season with a little MSG and mix well
6. Add vinegar, a little light soy sauce, sesame oil, mix well and add coriander
Tips:1. After blanching the jellyfish with hot water, the taste is more firm and elastic
2. The jellyfish we use is not fresh jellyfish. It has absorbed the salt of seawater. After soaking in water, although the salty taste has faded, it has not been completely removed, so no salt is added when mixing.
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