1. Dissolve banana taro powder into starch in water.

2. after the powder of canna edulis is precipitated, pour out the impurities floating on it. Then put water into it, stir it evenly, and then precipitate it. After repeated several times, the impurities inside can be removed.

3. Put a bowl of water in the pot and bring it to a boil.

4. After the water boils, stir the canna taro powder evenly and slowly pour it into the pot.

5. Stir the bean jelly in the pot quickly to avoid agglomeration.

6. Take the stirred bean jelly out of the pot, pour it into a big bowl and let it cool for about 4 hours to make bean jelly.

7. Put ginger, garlic and pepper into a stone mortar and mash them into mud. Cut the garlic into small pieces.

8. Put the minced ginger, garlic, chili paste and chopped parsley into a pickle bowl, and then add a proper amount of soy sauce, salt and monosodium glutamate to make a flavor juice.

9, bean jelly cut into pieces and then cut into strips. Pour the sauce on the cut bean jelly and serve.

ingredients: oil rice spicy, banana taro powder, sauerkraut water, spicy sauce, coriander, garlic, ginger, salt, monosodium glutamate and soy sauce.