The slurry is not fully blended, this is the most important step in the production of cold skin, affecting the tendon, elasticity, etc. of the cold skin. Starch water consistency, starch in a lot of small precipitation did not dissolve. The fire problem, the fire is too small, the time is not cooked, the time is too long, the fire should pay attention to the control of the fire, the high temperature of the fire Hou Liangpi quality will be better, the shelf life will be very long. The solution is also very simple: First, increase the concentration of slurry. Second, for the problem of fire, steam cold skin must steam pot water on the pot, cover the pot, with high fire steam, cold skin bubbles is cooked, immediately after removing the steam plate with a cool towel to cool down or directly on the steam plate in cool water to cool down, so that you can easily take down the steamed cold skin, and the texture of the spring, not easy to crumble.