25g of sweet potato starch, 75g of water, appropriate amount of oil, sesame sauce, vinegar, salt, monosodium glutamate, coriander, chili oil, sesame oil and garlic

1. Put the starch into a small soup pot, pour the water in, boil it over medium heat, and keep using a rolling pin.

2. Turn off the heat when the starch is translucent and solid and gelatinous.

3. Brush a layer of oil on the inner wall of a large rectangular fresh-keeping box, put the cooked batter into it for compaction and flattening, and let it cool.

4. Pour out the flour lump and cut it into small pieces of the same size with a knife dipped in water.

5. Heat the pan, pour a proper amount of soybean oil (other oils are also acceptable), put the powder in the pan, shovel it with a shovel, press it, don't turn it frequently, and fry it for a while and turn it over a few times, so that the powder is transparent.

6. Take two portions of sesame paste and boil it with warm water, and divide it into two bowls. Chop garlic and coriander.

7. Add proper amount of vinegar, salt and monosodium glutamate to adjust to your favorite taste for later use.

8. Put the fried powder into the bowl with the soup, add the minced garlic and coriander, pour a few drops of sesame oil, and add some Chili oil according to your personal taste.