1. Prepare a cup of starch
2. Then pour the same cup of cold water into the cornstarch and beat well
3. Pour 4 cups of the same cup of water into the pot and boil
4. When the water is boiled, pour into the cornstarch that was mixed well, stir while pouring, be sure to low heat (add some salt)
5. When the batter turns white and there are many bubbles, turn off the fire
6. Pour in the prepared Rong Xiao and let cool (refrigeration is better)
Tips:Starch and water 1:5 Ha, remember to keep stirring on a low fire, otherwise it will stick to the pan
