Take some potato starch, pour it into a basin, add alum to the noodles, the ratio is one bowl of noodles, one wine cup (one tael) of alum, then add cold water and stir until it becomes a paste, pour in hot water. In a pot of water, pour and stir until it becomes a thick paste. Then put the hot paste into a bowl with a spoon. After cooling, put the jelly in the bowl into cold water. For how to eat, see Hunyuan.com