Ingredients: 150 grams of sweet potato starch, 700 grams of water, seasonings: 4 grams of salt, appropriate amount of vinegar, 1 tablespoon of light soy sauce, appropriate amount of sesame oil, 2 teaspoons of minced garlic, a little vegetable oil, 2 tablespoons of sesame paste, appropriate amount of shrimp oil .

1. Mix sweet potato starch and salt, add water in batches, and stir evenly.

2. Pour into the pot, heat over low heat and stir constantly.

3. When the entire starch paste is gelled and transparent, turn off the heat.

4. Grease the bottom of the bowl to prevent it from sticking, then pour the starch paste into it, smooth it out, let it cool, cover it with plastic wrap, and store it in the refrigerator to solidify.

5. Dissolve the sesame paste with water little by little to make a sauce. Add a little cold water, salt, soy sauce, vinegar, sesame oil and shrimp oil to the minced garlic to make a sauce.

6. Take out the solidified stew and cut it into cubes of appropriate size.

7. Add a small amount of vegetable oil to the pot, add the cubed stewed vegetables, spread them out and fry them slowly over low heat until they change color on all sides and then serve them out.

8. Pour on the sauce and sesame sauce, stir evenly and serve.