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1. Mix the two starches with appropriate amount of water to form a thicker milk.
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2. Boil water in the pot and set aside (turn off the fire after the water is boiled, no need to boil), pour some starch in the gong gong (if not, use a flat pot, mold or anything is fine, before using it) A thin layer of water is fine, not thick.
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3. Then put the gong on top of hot water (just let it float), don't need to cover, it will solidify in a few seconds.
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4. After the starch water stops flowing, immediately put the mold in the hot water, pay attention to put it in, it will become transparent in a few seconds, this process is very fast, and you can take it out after it is transparent.
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5. After taking it out, put it in cold water and slowly remove the large peel from the edge. The peel should always be placed in cold water.
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6. Then heat the oil, add the pepper, stir-fry the shredded pork and then add the sweet noodle sauce, dark soy sauce, salt sugar, and then set aside.
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7. Pull the skin out of the cold water, cut into wide strips, put on various shredded vegetables, pound the garlic with a little salt to form a garlic paste, pour the vinegar, and then pour it on the skin.
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8. Put on the shredded pork with sauce.
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9. Just mix well when eating.
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Tips:The shredded pork and seasoning can be done according to your liking.
