Ingredients
100 g jellyfish skin, 50 g enoki mushrooms, 25 g cooked ham, shredded.
Seasonings
to taste: shredded scallions, shredded ginger, sesame oil, salt, MSG, and vegetable oil.
Instructions
1. Soak the jellyfish skin in cold water until rehydrated, then wash thoroughly and cut into short strips; blanch briefly in boiling water, then soak in cold water for several hours and set aside; trim the roots off the enoki mushrooms, wash, and cut into two sections.
2. Heat oil in a wok until hot, add shredded ginger and scallion, stir-fry a few times, then add enoki mushrooms, salt, and MSG, stir-fry a few more times, transfer to a plate, let cool, then mix with jellyfish skin, drizzle with sesame oil, and garnish the edges with cooked ham shreds. This dish resembles golden threads mixed with jade strips, with a crisp, tender texture and a refreshing aroma.