1. Prepare materials.
2. Rub all kinds of vegetables into shreds and pickle them with salt.
3. Shred the lettuce.
4. Take a bowl of cold water and squeeze half a lemon into the cold water.
5. Pour the water with lemon into the various shreds marinated in salt and soak for 10 minutes.
6. Slice the salmon and set aside.
7. Add garlic, vinegar, sugar, salt, lemon juice, and linseed oil to the jellyfish and mix them evenly. Place the salmon on the jellyfish, and all kinds of vegetable shreds are placed next to each other. Finally, squeeze some more lemon juice on the salmon.
8. Add steamed fish soy sauce, linseed oil, wasabi, sugar, and lemon juice to the bowl to make a bowl of juice.
9. Serve the bowl of juice with the set plate, sprinkle with sesame seeds and chopped peanuts, pour the juice into the bowl and stir well before eating.
Tips:1. It is recommended not to use too much vinegar for this dish, and to use more lemon juice, which has a fruity aroma.
2. If there is no linseed oil, you can use olive oil instead.
3. Wasabi can be added appropriately.
