The invention relates to a jelly fish processing method. The adopted technical scheme comprises the following steps of: treating a jelly fish, namely, separating an umbrella body from an oral arm part of the jelly fish, flushing blood with seawater, removing red skin from a fresh jelly fish, processing, putting the oral arm part at a shade place until tip barbels are clear and processing; and 2) processing the umbrella body and an oral arm, namely, adjusting the salinity of alum saline water to be between 10 and 20 percent, cleaning the umbrella body and the oral arm, putting the cleaned umbrella body and oral arm into the alum saline water, sprinkling salt on parts exposed out of the water surface, checking the pickling state once a week, continuing sprinkling salt on parts exposed out of the water surface and pickling for a month until the salinity of pickled water is between 20 and 25 percent, wherein the dosage of alum is 1 percent based on the total weight of the umbrella body and the oral arm. A jelly fish product processed by the method is easy to store and convenient to take and has good mouthfeel.