1. Cut the eggplant into a square prism 6 cm long and 1-2 cm wide. Add a little salt to taste and prevent the eggplant from turning black. Pickle for about 10 minutes
2. Stir in some flour
3. Fry in the frying pan, when the color is golden, quickly remove the oil
4. Add a little bit while it's hot and it's very delicious
5. Let the egg strips cool
6. Change the soaked jellyfish skin into a strip about 1 cm wide
7. Add salt and sesame oil to eggplant strips and jellyfish peel
8. Add garlic, cold vinegar and mix well
9. Serve on the plate, the savory and delicious eggplant with sting skin is freshly baked
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