Method 1 (available at Tianya Forum): Ingredients: one cup of pea starch or mung bean starch (about two ounces), six cups of clear water (measured from a measuring cup containing starch), lobster sauce, vinegar, soy sauce, crisp pepper, ginger and garlic, sesame oil and chopped green onion. Pour one of the six glasses of water into a bowl filled with pea powder and mix well for later use.

Pour the remaining five cups of water into the pot to boil, then slowly pour the mixed starch into the boiling water pot, stirring while pouring. After adding starch, turn to low heat and cook slowly while stirring. salt

Boil the pulp in the pot until it becomes completely transparent and there are small bubbles tumbling.

Pour the pot into a square vessel, soak it in cold water, solidify it, or put it in the refrigerator for rapid condensation.

Method 2: (When you can't buy peas or mung bean starch) Soak 65,438+0 kg of peas in water overnight, crush them with a blender, filter them with gauze, and put the filtrate in a cold room overnight. The starch will precipitate at the bottom of the container, leaving only 5 cups of supernatant. Mix the starch evenly, add a little salt, pour it into the pot and stir until it boils. Let it boil for a while to remove the smell of peas, then cool and solidify in a container. Cut it into strips or small pieces, and mix with the following ingredients: salt, soy sauce, sugar, vinegar, pepper oil, Chili oil (sauce), Jiang Mo, minced garlic and coriander.