How to eat pickled jellyfish?

Pickled jellyfish can be used for cold salad. Here's how to do this:

Preparation materials: jellyfish 140g, 2 parsley, shredded cucumber 1, 40g carrot, 80g Flammulina velutipes, and 40g auricularia auricula (after soaking)? Appropriate amount of minced garlic, millet spicy 1, aged vinegar 1, sesame oil 1, soy sauce 2, salt 3g, sugar 15g, Chili oil 10ml.

1. Prepare all necessary materials. Soak jellyfish in cold water for 8 hours one night in advance until the salty taste is removed.

2. After peeling carrots, cut 2mm pieces longitudinally, then lie on your side and cut filaments.

3. Boil Flammulina velutipes with boiling water for 5 minutes, then blanch it with cold water for later use.

4. After blanching the auricularia auricula in boiling water, let it cool for later use.

5. The jellyfish soaked in salt can be shredded with cold white.

6. Put all the processed ingredients into the prepared dish for later use.

7. Take out shredded cucumber and carrot, sprinkle a teaspoon of salt on the surface, wait for three minutes, let the water in cucumber and carrot separate, and drain the excess water.

8. Pour the aged vinegar, soy sauce, sugar, salt, sesame oil and chili oil into a bowl and stir well to make a sauce.

9. Put all the ingredients into a large cooking basin, pour in the prepared sauce and stir well with chopsticks.

10, finally garnish with shredded pepper, and you can start eating.