Main Ingredients:Jellyfish12 ounces (about 480 grams) skin,5 sheets of glass noodles,celery strips and sweet potato strips, each 3 tablespoons.Mixed seasonings: soy sauce 2 tablespoons, salt 1/4 teaspoon, sugar 1/2 teaspoon, sesame oil 1 teaspoon, a few drops of chili oil.Cooking Method:

1. Cut the jellyfish skin into threads and soak in clear water for half an hour, then rinse with warm water for four hours, and finally change to cold water.Before serving, remove from the water, squeeze out the excess moisture, and place on a plate.2. Mix the seasonings and set aside.3. Wash the glass noodles in warm water, cut into coarse strips, and lay them over the jellyfish threads. Blanch the celery and sweet potato strips until tender, then drain and arrange on top of the noodles, pouring the seasoning sauce over it.Note: Do not use boiling water to soak or blanch the jellyfish; otherwise, it will cause the jellyfish to shrink and become very tough.

Method:

1 Jellyfish slices should be cut, soaked in clear water for half an hour, then rinsed with warm water and immersed in ice water for 4 hours.Before serving, remove and squeeze out the excess moisture, place on a serving dish.

2 Mix the seasoning and set aside.

3 Potato vermicelli should be washed with warm water, cut into thick strands, placed on top of jellyfish slices. Blanch the celery and carrot shreds until soft, then remove and drain before placing them on the potato vermicelli and drizzle with the seasoned sauce.

Note: Jellyfish cannot be cooked in boiling water as it will cause the jellyfish to contract sharply and become very tough.