The steps are as follows:
1. Pour 50g mung bean starch into a clean bowl, add 250ml cold water and mix well.
2. Prepare 500ml boiling water in the pot, and add 3g starch and stirred starch paste.
3. Turn to low heat and stir fry quickly along the bottom of the pot.
4. After that, put them all into a bowl and wait for sufficient cooling and solidification.
5. Prepare a bowl, put 5g vinegar, 5g soy sauce, 5g minced garlic and 5g chopped green onion in the bowl, and stir well.
6. Pour the cool bean jelly into the dish and change the flower knife, and pour in the seasoning and the right amount of cucumber and Chili oil.