Practice: 1. First, put 400g of sweet potato starch into a small pot, add 2000ml of cold water and a little refined salt, stir well, dissolve the sweet potato starch in water, let it stand, and pour off the water on the surface, because there are some small dregs in it. Then add water to make water starch. 2. The ratio of starch to water must be well controlled. If there is too little water, the starch slurry is easy to seed and be caught when it is heated in the later stage; If there is too much water, the bean jelly will be too soft and shapeless, and of course the taste will be poor. 3. Heat the water starch on low heat to avoid paste, and stir while cooking. Watch it slowly condense into small pieces, then paste it, pour it out, let it cool, be sure to let it cool, or the things that come out will not take shape.

4. After cooling, take it out of the mold, cut it, add onion, ginger, garlic, sugar, soy sauce and other seasonings and mix well.