1. 1. Plantain taro flour is dissolved into water starch in water.
2. 2. After the plantain taro powder settles, pour the impurities floating on it. Add water and stir to re-precipitate. Repeat a few times to remove the impurities.
3. 3. Cut carrots into small pieces and put them in a food processor to make juice.
4. 4. Strain the beaten carrot juice.
5. 5. Pour the filtered carrot juice into a bowl of plantain taro starch and stir well.
6. 6. Put a bowl of water in the pot and boil.
7. 7. After the water is boiled, stir the plantain taro powder and slowly pour it into the pot.
8. 8. The jelly in the pot should be stirred quickly to avoid clumping.
9. 9. Put the stirred jelly from the pot into a large bowl and let cool and serve as jelly.
10. 10. Put the ginger, garlic, and chili in a stone mortar to make a puree. Cut the pesto into small pieces.
11. 2. Put the finely mashed ginger, garlic, chili puree, and finely chopped coriander into the sauerkraut water bowl, and then add an appropriate amount of soy sauce, salt, and monosodium glutamate to make a flavored juice.
12. 3. Cut the jelly into 2 cm thick slices and then into small pieces.
13. 4. Pour the sauce on the cut jelly and serve.
14. Finished picture
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