1. Cut sweet potato jelly into strips or cubes
2. Adjust the sauce: one spoon of light soy sauce, three spoons of vinegar, one spoon of salt and one spoon of garlic
3. Add a tablespoon of chili oil
4. Add chopped green onion and coriander, pour in a little bit of cold white boiled
5. Stir well
6. Pour the mixed juice into the jelly and stir evenly
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