Ingredients
12 ounces (about 340 g) of jellyfish, half a carrot.
Seasonings
2 stalks scallions, 1/2 teaspoon sesame oil, and to taste: cilantro, light soy sauce, Zhejiang vinegar, Shaoxing wine, cornstarch, white vinegar, sugar, and salt.
Instructions
1. Wash the jellyfish thoroughly, soak for two days while changing the water frequently, then shred into strips, drain well, blanch in warm oil, remove and let excess oil drip off.
2. Peel and julienne the carrot; wash the cilantro; cut the scallion into sections; mix 200 g (about 7 oz) white vinegar with sugar and salt to taste to create a sauce, and set aside.
3. Slowly bring the cooking liquid to a boil, then blanch the shredded carrot until cooked, drain, and arrange around the edge of the plate.
4. Heat the wok over high heat, then reduce to low heat, add half a tablespoon of oil, bring the sauce mixture to a boil, add the jellyfish, scallion segments, cilantro, and sesame oil, toss everything together, then serve on top of the shredded carrot.