Jellyfish Salad
1.
Soak the jellyfish in clean water one day in advance, then rinse, and cut the cucumber into shreds for later use;
2.
Shred the jellyfish skin, blanch it in a pot for a while, remove it and soak it in cold water for later use;
3.
Jellyfish shreds and cucumber shreds with garlic and ginger;
4.
Finally, add Haitian Red Zhe Vinegar, Haitian Fresh Soy Sauce and sesame oil and mix well.