1. Put 1 kg starch and 10 kg water into a pot, stir while heating, add 30 grams of alum and a small amount of food pigment when the juice becomes sticky, stir well and cook for a while. When it is stirred to make it easy to show that it is cooked, it is taken out of the pot and poured into a container prepared in advance, and then cooled.

2. Mix 1 kg starch, 2 kg warm water and 20 g alum powder evenly, then pour into 1.5 kg boiling water, stir while stirring to make the starch mature, then pour into a container prepared in advance and cool.