Braised Jellyfish Head
Ingredients: Jellyfish head
Method: Wash the jellyfish head, blanch in water, drain, arrange neatly on a plate in a circular shape. In a wok, sauté minced scallion and ginger, add stock, salt, sugar, soy sauce, and MSG, then add the main ingredient, and braise until done.
Characteristics: Eating jellyfish head hot is a unique cooking method from Tianjin. It has an appealing shape, delicious taste, and tender texture.
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source.
Article URL: https://www.howtotrip.net/techan897