1. One cup of pea flour and one cup of water. 1:1 ratio and mix thoroughly.
2. Bring four cups of water to a boil in an oil-free stock pot. Pour in the well-mixed pea flour slurry.
3. Pour into the pot and stir clockwise to form a paste. Brush oil in the bowl. Pour in the stirred jelly. Put it in the refrigerator for two hours.
4. Put the chopped pepper, diced mustard tuber, minced garlic, and minced ginger into a bowl. Then enter the light soy sauce, oyster sauce, steamed fish soy sauce, soy sauce, and soybean paste.
5. Chop the fried peanuts and set aside.
6. Mix the fermented bean curd with cold boiled water and set aside.
7. Two hours later. Take out the chilled jelly embryos. Buckle on the panel.
8. Use a special jelly scraping tool to scrape off the jelly layer by layer.
9. Put the prepared seasonings, crushed peanuts, and fermented bean curd water into a bowl. Mix well with jelly. carry out.
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