Laba Garlic and Choy Sum with Jellyfish
by Mint
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Take a look at the ingredients
2. Wash the cabbage heart, shred and set aside.
3. Soak the sting skin to remove the salty taste, soak it repeatedly, and wash it for later use.
4. Shred the sting skin and set aside.
5. Scald the sting skin silk in 80 degrees hot water and remove it to control the moisture.
6. Put the choy sum and sting skin in a basin, add laba garlic, laba vinegar, salt, sugar, and sesame oil.
7. Mix well and serve.
8. Take a look at the finished product
