Main ingredients: 250 grams of shredded jellyfish, 30 grams of bitter chrysanthemum

Accessories: 10 grams of coriander, 3 grams of sesame

Seasoning: 40 grams of executive chef's sauce, 10 grams of executive chef's spicy dew, 5 grams of sesame oil

Production process:

1. Rinse shredded jellyfish with water to remove the salty smell.

2. Boil water to 90 degrees, blanch jellyfish for a while, remove and rinse with cold water, drain.

3. Put the shredded jellyfish and bitter chrysanthemum into the container, pour in the executive chef's sauce, executive chef's spicy dew, and sprinkle with coriander and sesame seeds.