Ingredients
700 g (about 1.5 lbs) of jellyfish blood (the reddish-brown part of the jellyfish).
Seasonings
White sugar 125 g (about 1 cup), scallion sections and water chestnut flour 45 g each (about 3 tablespoons), soy sauce 25 g (about 2 tablespoons), vinegar 40 g (about 3 tablespoons), sesame oil and Shaoxing wine 6.5 g each (about 1 1/4 teaspoons).
Instructions
1. Cut the jellyfish blood into pieces and soak in cold water for about a day to remove the saltiness, then remove and be sure to press out all excess water; mix the rice wine, sugar, vinegar, and soy sauce together to make a sauce and set aside.
2. Turn the heat to high and heat the lard in a wok until very hot. Briefly flash-fry the jellyfish blood in the oil, then remove and drain off the excess fat.
3. Pour the prepared sauce into a hot wok, then add the blanched jellyfish blood and stir-fry briefly, immediately add a little water chestnut starch slurry and scallion segments, stir-fry for a few seconds, drizzle with sesame oil, give it one final toss, and serve.