2. Add 1 bowl of sweet potato powder and 4 bowls of water into a clean container and stir evenly until there is no dry powder or granules. The ratio of sweet potato powder to water is 1:4, and the dosage can be adjusted according to this ratio.

3. Filter the stirred sweet potato powder water with a sieve once, and the filtered powder water will make the sweet potato jelly taste better.

4. Pour the filtered sweet potato powder into the pot and turn on a small fire to prevent the pot from being burnt.

5, keep stirring with a spoon until small bubbles appear, scoop up a spoonful with a spoon and then pour it down, which is a line state, not a paragraph.

6. Wipe a circle of cooking oil in the basin where bean jelly is prepared, which makes it easier to demould. Pour the cooked bean jelly into the basin and wait for natural cooling.

7. Cool sweet potato jelly is poured into a bowl, and the color is like chocolate cake.

8. After demoulding, cut the bean jelly into appropriate small pieces with a knife.

9. Cut into plates, add garlic juice, sesame oil, mustard oil, chopped green onion and pepper and mix well. You can add different seasonings according to your own taste.