Chop sesame sauce and garlic, put them in a bowl, pour in steamed fish sauce, vinegar and salt, add 200 grams of cold water several times, and beat them into juice for later use. Soak mung beans overnight in advance.

Put the soaked mung beans into a soymilk machine or blender, pour in a proper amount of water and beat them into green bean paste. Pour out the mung bean paste and filter it with gauze. The filtered raw soybean milk is allowed to stand and precipitate.

3 tbsp sweet potato starch is mixed with clear water to form water starch, 1 starch, 5 water. The precipitated mung bean starch slurry and sweet potato starch are mixed, boiled and cooked, and stirred repeatedly during the period.

Pour it into a box and let it cool for several hours to solidify. After molding and curing, it is inverted and soaked in clear water. Cut into pieces, add cooking oil, and heat and fry until transparent. Take it out and put it on a plate, and mix in the juice prepared before.