1. Wash mung beans, soak them until the skin cracks, and put them in a cooking machine to make them into slurry.

2. Put the pulped pulp into a container for later use.

3. Take another container, cover it with gauze and filter the soybean milk.

Step 4 separate the bean dregs

5. The separated soybean milk containing starch is stored in the refrigerator overnight.

6. After one night, pour the excess water on the starch and mix well.

7. Pour the water into the pot, add a little salt and bring to a boil.

8. Pour in starch water and stir while pouring until it is completely cooked.

9. Coat the four walls of the container with sesame oil (for anti-sticking ...)

10. Pour the cooked paste into a container and let it cool naturally.

1 1. The cooled paste turned into jelly.

12. Mash garlic.

13. Add Lee Kum Kee cold sauce, vinegar and sesame oil.

14. Cut the bean jelly into pieces and put it on a plate.

15. Pour in the juice and serve.