2. Practice: (1) Pour the bean jelly into a large bowl, inject clear water and stir until it is transparent without particles, pour it into the pot, stir it with chopsticks and heat it to boiling with high fire, then turn off the fire.
(2) pouring into a heat-resistant container, and naturally cooling to form, which takes about 2 hours. (When pouring, the foam can be removed by filtering through a strainer, so that the jelly made in this way has no bubbles.
(3) Dump the bean jelly and cut it into small pieces. Remove stems and seeds from green pepper, red pepper and yellow pepper, wash and chop. Pour them into a large bowl, add mature vinegar, fresh soy sauce, salt, sugar, sesame oil and pickled pepper juice. Finally, sprinkle a layer of sesame seeds and stir well. It will taste better after refrigeration.