1. The pea starch bought in the supermarket can also use mung bean starch or potato starch
2. Use the soup bowl for your own soup, add a bowl of starch to a bowl of water, pour it into the bowl and stir evenly~
3. Pour four bowls of water into the pot and boil~
4. Turn the water to a low heat, slowly pour the water starch into the pot, stir evenly with chopsticks, until the starch in the pot becomes viscous and transparent~
5. Pour it into a container and let it cool and shape it, and put it in the refrigerator for at least two hours for a better taste.
6. The solidified and cooled jelly is white, which is more elastic to the touch
7. Cut the jelly into sections, add salt, vinegar, light soy sauce, chicken essence, and chili oil
8. Chopped garlic, chopped parsley and set aside
9. Add coriander, minced garlic, and finally add sesame oil and stir evenly~
