Of course. Ingredients: 50g white jelly, clear water 1600g, brown sugar 100g. Take a clean small bowl, put the jelly in it, and add 100g cold water to make jelly without particles. Add1000g of water to a small milk pot and bring to a boil. Pour in the jelly and cook over medium heat for 2 minutes. Stir with chopsticks when cooking to prevent sticking to the bottom. Pour the jelly into a large bowl and cool. Cover it with plastic wrap. Put it in the refrigerator after solidification.

Of course. Ingredients: 50g white jelly, clear water 1600g, brown sugar 100g.

1. Take a small clean bowl, put the jelly in it, and add 100g cold water to make jelly without particles.

2. Add1000g of water to a small milk pot and bring to a boil. Pour in the jelly and cook over medium heat for 2 minutes. Stir with chopsticks when cooking to prevent the bottom from being burnt.

3. Pour the bean jelly into a large bowl for cooling, cover it with plastic wrap, and freeze it in the refrigerator after solidification.

4. 100 gram of brown sugar and 500 grams of boiling water are boiled into brown sugar water, and the brown sugar is boiled until it melts. After cooling, transfer to the refrigerator for refrigeration.

5. Scrape the bean jelly into small pieces with a spoon, put it in a small bowl, pour in a proper amount of brown sugar water, and mix well to serve.