1. Wash the sting head and soak for 4 hours (change the water several times in the middle), take out the knife and cut into thick silk
2. Add water to the pot and turn on the fire. After cooling for a few minutes, pour the jellyfish into a colander and place it in boiling water three times. Control the water for later use.
3. Red pepper and cucumber shredded
4. Diced chives
5. Minced garlic
6. Pour old vinegar, sugar, green onion oil, minced garlic, chopped green onions, light soy sauce, chicken powder in a bowl and mix well
7. Mix all the ingredients together, ready to eat
Tips:1. Some of the jellyfish heads bought are very salty, so they should be washed twice and then soaked in clean water for several hours. During the period, the salty taste will be removed by changing the water two or three times before starting to make.
2. When scalding the jellyfish head, first cut the jellyfish head into thick filaments, so that the hot jellyfish head will not shrink too much, then bring the water to a boil and turn off the fire, put it in the jellyfish and take it out in just three to five seconds. Don't burn it for too long, otherwise it will shrink too small and there will be nothing left.
