1. After washing the jellyfish with water, soak in cold boiled water and change the water (2~3 times) to remove the salt
2. Cut the cabbage stalk into shreds, shred cabbage leaves, add salt & sugar, mix well and marinate for 10 minutes Tips ☆ Sugar or salt can dehydrate vegetables to increase the crispness. Adding sugar can reduce the amount of salt.
3. Pour out the water oozing out of the cabbage, rinse with cold boiled water and squeeze dry for later use
4. Bring water to a boil (or boil half a pot of water), place the jellyfish on the strainer, pour it with boiling water, and soak in ice water to cool
5. Shred the pepper, chopped coriander and mix well with all the spices
6. Mix the sauced cabbage with shredded & jellyfish and serve.
Tips:☆ The jellyfish skin is almost preserved in salt. Change the water before eating to reduce the saltiness.
☆ Use pouring and boiling water to replace Sichuan hot, sterilizing and will not affect the taste due to overheating.
☆ The cabbage core can be replaced with cabbage or baby cabbage.
