1. First, cut the jellyfish skin and soak it for more than 10 hours, then wash it for use; 2. Cut the golden melon to remove the pulp, use a knife or chopsticks to pull out the shredded melon, add salt to pinch and remove the mucus, and then wash it with clean water; 3. Clean the purple cabbage and cut it into thin shreds. Mix it with jellyfish shreds and golden melon shreds; 4. Stir fry the shallots in the oil pan, remove the vinegar, soy sauce, salt, sugar, chicken essence and sesame oil, and add water to make the juice; 5. Mix the sauce and three shreds together, pour on the onion oil, mix well, put on a plate and sprinkle a little white sesame seeds
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