1, 250g milk into the pot, turn on low heat.

2. Add 10g rock sugar and stir until it melts.

3. Add 20g of white bean jelly and keep stirring in one direction until it boils.

4. Pour the prepared white milk jelly liquid into the container and let it cool slightly.

5. When the milk jelly cools and solidifies, pour the diced fruit into it, and the fruit can be selected according to your own preferences.

6. Take another pot, pour 400g of clear water and simmer, add 10g of rock sugar, add 30g of white bean jelly, stir until it boils, pour the cooked transparent bean jelly liquid on the fruit and wait for cooling.