Required materials: 70g of pea starch, 30g of sticky rice flour, 750g of corn starch10g, 750g of clear water, 50g of brown sugar, and 0g of hot water100g.

1, first pour 70g of pea starch, 30g of sticky rice flour and10g of corn starch into a bowl, and stir well. Sticky rice flour here is rice flour, and pea starch and sticky rice flour are essential, but corn starch is not necessary.

2. Pour 200 grams of clean water and stir the powder material until it is completely melted.

3. Then pour the remaining 550g of clean water into the pot and bring it to a boil over medium heat.

4. When the water in the pot boils, turn to low heat, pour the freshly prepared starch water into the pot, and stir in one direction with a shovel while pouring. When the pot is just boiled, the liquid in the pot will instantly appear thick and white. At this time, it needs to continue to boil. Cook until the paste in the pot becomes translucent, and when the paste is stirred up with a shovel, it will drop like a ribbon, which means it can be turned off.

5. Prepare a larger basin, pour an appropriate amount of ice water into the basin, then put a steamer above the basin, pour the freshly cooked paste into the steamer, press it with a shovel, and squeeze the paste out of the hole of the steamer, so that the squeezed paste drops into the ice water in the basin below. The paste dripping into the ice water will solidify instantly, and the cold shrimp like small fish eggs will be ready.

6. Prepare brown sugar water again. Pour 50g of brown sugar and100g of hot water into a bowl, stir well and cool at room temperature. The ratio of brown sugar to water here is not absolute, so it can be adjusted according to the degree of sweetness. Finally, take a proper amount of cool shrimp and pour it into the brown sugar water bowl, stir it and enjoy it.