Jellyfish practice

Material: 200g jellyfish skin.

Accessories: 2 tbsps of soy sauce, 2 tbsps of Chili oil, sugar 1 tbsps, ginger 1 slice, 3 cloves of garlic, pepper powder 1 tbsps, aged vinegar 1 tbsps, and 2 onions.

1. Soak the jellyfish fully first, and take them out for tasting without salty taste (change the water for 2-3 times).

2. Then wash the impurities in the sand and jellyfish skin and tear them into small strips.

3. Cut celery, and cut ginger, onion and garlic for later use.

4. Boil the water in the pot, turn off the fire, iron the jellyfish skin, immediately take it out of the pot and put it in cold water.

5. Add soy sauce, ginger, onion and minced garlic to the bowl and pour into hot oil.

6. Then add 2 tablespoons of red oil, 1 spoon of Shanxi mature vinegar and 1 spoon of sugar.

7. Stir well and the red oil jellyfish is finished.