1. I use this kind of small measuring cup, no matter what you use, just remember the ratio
2. Wash the starch with 2 cups of water to make a starch paste without lumps
3. Add 8 cups of water to the pot, and boil until there are small bubbles and it is about to boil.
4. Pour the evenly mixed starch paste into the pot slowly, stirring constantly while pouring
5. Boil from white to transparent and particle-free paste, then pour it into a container to cool
6. Pour light soy sauce, vinegar, salt, chili oil and sesame oil into the dish
7. Spread the peanut butter and sesame sauce with cool white to form a thin paste
8. This is the state
9. After the jelly is completely cooled, put it in clean water and scrape out the jelly with a scraper, or cut into thin strips
10. After removing it, add the minced garlic and chives, pour in the seasoning juice and mix well, add Yuan Xianji peanut butter, the taste will melt and not be greasy, and the taste will not stop.
Tips:1. The ratio of pea starch to water is well mastered, generally 1:5, or it can be replaced with mung bean starch, which tastes equally delicious.
2. The prepared jelly can also be mixed with cucumber shreds, bean sprouts or other vegetables.
![Stir-fried Jelly with Ecstasy [with Pea Jelly Making Method] recipe](https://img.simplechinesefood.com/cc/ccb963662a8717adfb483f830c28c0f9.jpg)
