1. The raw materials of Cordyceps mushroom are shown in the picture;
2. After removing the roots, washing and blanching the water, it is too cold;
3. After soaking the jellyfish in advance to remove the salt, blanch it with 80 degrees water or quickly blanch it in boiling water to drain the water;
4. Mix the processed cordyceps mushroom, jellyfish shreds and all seasonings well;
5. Plate.
Tips:1. The purpose of blanching it with 80 degrees water or quickly blanching it in boiling water is to make it shrink and squeeze out the excess water, making it more biting and easy to taste;
1. This dish can also be made spicy according to personal preference.
