Sichuan style cold jellyfish

Rinse the rehydrated Jellyfish thoroughly under cold running water for several minutes to remove any residual saltiness. Drain well.

Bring a pot of water to a boil. Briefly blanch the Jellyfish for no more than 10-15 seconds. Immediately remove and plunge into an ice bath to stop cooking and maintain a crisp texture. Drain completely and pat dry with paper towels.

Finely mince the Garlic and Ginger. Thinly slice the white parts of the Scallion for garnish, and finely chop the green parts.