2. Pour 1 cup sweet potato starch into a bowl, add 4 cups of water and stir well. Stir more, because sweet potato starch is granular, and most of the granules will melt after stirring for a long time.

3. Put a small pot under the colander, pour the stirred sweet potato starch water into the colander and filter out the particles. After the water in the colander is drained, press the particles in the funnel with a spoon, and then flush the colander with the sweet potato powder water below until it is completely dispersed.

4. Pour all the sweet potato starch water into a non-stick pan and cook over low heat. In the process of cooking, stir and turn with a shovel, especially when the starch begins to solidify at the back, the more stirring, the more laborious it is, but it needs to be stirred hard and quickly. Bean jelly will not paste until all the sticky starch is cooked until it is transparent. Turn off the heating.

5. Put the cooked bean jelly into a bowl.

6. Put the bowl filled with bean jelly into a basin filled with cold water, isolate the water, cool the bean jelly and leave it for 2 to 3 hours. The bean jelly will be completely cold and not sticky.

7. Pour out the bean jelly, cut it into thin slices, and add seasonings such as soy sauce, vinegar, pepper, cooked pepper, sugar, salt, chopped green onion and chicken essence and mix well. You can eat it.