Prepare mung bean starch, which is sold in supermarkets. Prepare 1 measuring cups and 1/2 measuring cups.

2)

Put 1/2 cup of mung bean starch into a small pot, and then pour 6 portions of cold water into the small pot with the same measuring cup, that is, the ratio of starch to water is 1: 6. It doesn't matter what tool you use, as long as the ratio is right. In addition, regarding the proportion, some people like 1: 5, while others like 1: 7.

3)

Stir the starch and cold water evenly to obtain water starch. Put it on the stove, heat it and stir it constantly until the mixture in the pot becomes transparent. Turn off the fire. Note: As for stirring, when the water is not hot at first, it can be stirred slowly, and when it starts to heat up, it should be stirred continuously.

4)

Pour the heated mixture into a container and cool it slowly. When all this cools down, it can be easily reversed. If you want to cool down quickly, you can put it in the middle freezer and take it out after cooling. But if it is kept in the refrigerator for a long time, it will be hard and not delicious.

5)

Buckle the bean jelly on the chopping board for cutting cooked food, cut it into your favorite size and put it in a container.

6)

Mix with your favorite seasoning-Sichuanese like spicy food, so add onion, garlic, soy sauce, sesame oil, salt, vinegar and Chili oil and mix well to serve!