1. Prepare the ingredients
2. Pour the sea buckthorn juice into a bowl, add corn starch and stir to form a sea buckthorn starch paste
3. Pour the minced coconut into the fresh-keeping box and spread it out for later use
4. Heat and stir on low heat
5. Stir until thick and slurp bubbling away from the fire
6. Pour the viscous sea buckthorn paste into the crisper, spread it out, cool and solidify
7. After coagulating the fixed type, buckle out and cut into pieces
8. Sweet and sour, especially delicious
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