Soak salted jellyfish in lukewarm water to remove excess salt for at least 1 hour or overnight.

Blanch the jellyfish in 70°C water for 10 seconds. To achieve 70°C, boil water and add a cup of cold water before turning off the heat.

Rinse the blanched jellyfish in cold water to cool it down.

Marinate the jellyfish in a mixture of 4 tbsp vinegar and 4 tbsp sugar. Refrigerate for 1-2 hours.

Prepare the dressing by mixing minced garlic, vinegar, sugar, water, sesame oil, salt, and mustard according to the ratio provided.

Thinly slice red bell pepper, yellow bell pepper, cucumber, and crab sticks. Arrange them neatly on a plate.

Place the marinated jellyfish on top of the arranged vegetables.

Drizzle the dressing over the jellyfish and vegetables.