Ingredients: 250 grams of jellyfish

Accessories: 15 grams of celery, 10 grams each of fungus and dried onion, garlic slices, a little spicy millet

Seasoning: 20g of Chubang seafood soy sauce, 1g of Chubang chicken powder, 5g of Sichuan peppercorn oil, a little of Chubang aromatic pure sesame oil, 5g of Chubang delicious fresh soy sauce

Production Method:

1. Rinse the jellyfish and cut it with a knife, cut the celery into strips and quarter the shallots;

2. Mix a little Chubang pure sesame oil, 5g Chubang delicious fresh soy sauce, 20g Chubang seafood soy sauce, 1g Chubang chicken powder, 5g Sichuan pepper oil, add garlic slices and a little chili millet to make a sauce ;

3. Place celery, dried onions and fungus on the bottom, place jellyfish on the plate, pour the sauce and garnish with mint leaves.

Features: Elegant shape, crisp taste, decent color matching, high nutritional value