Take the konjac out of the soil, soak it in clear water first, and then clean the surface of the konjac with a brush.
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Prepare kitchen ash water, take half a basin of kitchen ash with a vegetable basin and add water, and leave the kitchen ash and water with a colander to prepare limewater.
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Add water and lime into the jar, soak and ferment for 12 hours, and then take it out.
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Add kitchen grey water just covering the bottom of the container, and then add lime water in turn.
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When you are ready, you can start scraping the konjac into the container and stirring it while scraping.
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Put the konjac mixture flat in a container, wait for six hours, and divide the konjac evenly in the container.
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Cut it, take it out, put it in a pot, add water, and boil the kitchen gray water and lime water.
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The konjac in the pot can change from light gray to dark.
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Take it out and soak it in water.