Shalin mung bean powder, water

Practice:

1, mix the mung bean powder and water according to the ratio of 1:6.

2. Put it on a medium fire and heat it, stirring it constantly to avoid burning the bottom. It takes about 5 minutes until it turns into a mile, and it takes a lot of effort to stir it, so you can take it off.

Let it cool first, then put it in the refrigerator for a while.

4. After the bean jelly condenses, take it out and buckle it on the cutting board. Then you can cut it! It's more convenient to scrape with bean jelly. It doesn't matter if you don't have it, just cut it into strips with a knife, as long as it's not too thick.

5, the following is about to adjust the seasoning. Peanut butter, pepper oil, soy sauce, Zhenjiang balsamic vinegar, sesame oil, bean paste, Guiyang Chili sauce, sugar, ginger and garlic water, and chicken essence. Just adjust it and it will be OK!