2. Put tapioca powder into the water and stir well.

3. Put the pot on the fire and heat it up, stirring constantly with a spoon to make it heat evenly. When the starch water becomes hot, turn the fire down and keep stirring until the starch becomes transparent. When all the starch becomes transparent, turn off the fire and stir for a while, it will feel sticky.

4. Pour the starch paste into a mold, smooth it out, and let it cool to shape, or put it in the refrigerator to chill.

5: Invert the molded starch and cut it into julienne strips or thin slices.

6, with Lao Gan Ma black bean sauce, chopped green onion, garlic, soy sauce, sesame oil, salt, vinegar, pepper, chili oil, monosodium glutamate, sugar according to their own tastes into a condiment, poured on the cold noodles, eat when the mix can be.