Specific steps:
1, cut the potato jelly into strips the thickness of the little finger for use.
2. Next, prepare the juice: add a little purified water to the bowl, then add two teaspoons of Chili oil, two teaspoons of soy sauce, two teaspoons of aged vinegar, a little salt and soy sauce, add a little sesame oil and chicken essence, stir well, peel and crush the cooked peanuts into peanuts, and wash the shallots and cut them into chopped green onions for later use.
3. Sit in the pot with water. After the water is boiled, put the bean jelly cut into strips into the pot and cook until the bean jelly changes from snowy white to transparent.
4. Take out the cooked bean jelly, put it in a bowl and rinse it with cold water for several times, so that the bean jelly is fully cooled. After the bean jelly is cooled, control the moisture and put it in a bowl for later use.
5. Pour the hot and sour juice prepared in advance into the bean jelly and stir well.
6. Finally, sprinkle with chopped peanuts and chopped green onion and serve.