1. Put five bowls of water in a pot and boil
2. Stir a bowl of mung bean starch and a bowl of water evenly
3. Pour the mixed mung bean starch paste slowly into boiling water while stirring until it becomes transparent, then turn off the heat
4. Pour the transparent paste into a clean deep container, put it in a cold water basin and let it cool for two hours.
5. Prepare the seasonings, put an appropriate amount of corn oil in the pot, add a little cashew nuts and fry them until they are cooked. Then add dozens of peppercorns to the remaining oil to squeeze the aroma. Chop the garlic head and chop the coriander into minced froth. Add appropriate amount of fresh soy sauce, salt, vinegar, mushroom hot sauce and cold water and mix well
6. The shaped jelly is sliced or shredded, topped with pepper oil and added various seasonings to serve. I sliced and grated the jelly to make two jelly
Tips:1. The amount of mung bean starch and water is volume, not weight. I am a bowl of mung bean starch and six bowls of water;
2. When heating, the fire should not be too big to avoid muddy bottom;
3. Choose a deeper shaped container, which is convenient to put in the cold water basin;
4. Seasoning can be adjusted according to personal taste.
