Sesame seed paste, chopped garlic, put it in a bowl, pour in the steamed fish soy sauce, vinegar, salt, and add 200 grams of cold white water in several times to make a sauce and set aside. The green beans are soaked overnight in advance.

Put the soaked green beans into a soy milk maker or blender, pour in the right amount of water, and stir into the green bean paste. Pour out the mung bean paste and filter it through a gauze. After filtering the mung bean paste, leave it to settle.

Three tablespoons of sweet potato starch into the water mix into water starch, 1 part starch 5 parts water. Mix the precipitated mung bean starch slurry with the sweet potato water starch and simmer to a simmer, stirring repeatedly during the process.

Pour into a box and allow to cool and solidify over several hours. After molding and solidifying, invert and soak in water. Cut into pieces, heat the cooking oil and fry until transparent. Serve on a plate and mix in the sauce you made earlier.