Old Vinegar Sea Jelly
1.
Take out the jelly and wash, cut into 2 cm cubes; chop pickles, carrots, and coriander into fines
2.
Press the garlic into a puree; add other seasonings to the garlic puree and mix well
3.
Sprinkle chopped pickles, chopped carrots, and chopped coriander on the jelly; pour in the sauce, serve and mix well.