1. Put 50g of bean jelly into the prepared large basin, and then add 1000ml of water.

2. Put the big basin on the induction cooker and heat it, and keep stirring with chopsticks to prevent it from touching the pot.

3. Continue to stir. When it boils completely, take off the basin and let it stand. Wait until there is no residual heat before putting it in the refrigerator.

4. After two hours, the ice powder is solidified, cut into pieces and poured into brown sugar water for eating.