1. Prepare ingredients: water, potato starch.
2. Mix the starch with water and stir evenly with chopsticks.
3. Pour it into a pot and turn on a low heat, stirring constantly with chopsticks (to prevent starch from sinking to the bottom).
4. When the steam is bubbling, stop stirring.
5. After the jelly has solidified, turn off the heat, let it stand for half an hour, and cut into four pieces with a knife, then take it out and place it on the cutting board.
6. Cut into pieces and place on the plate.
7. Prepare pepper, minced garlic and chopped green onion.
8. Raise the pot and burn the oil.
9. The oil is 60% hot, pour in the pepper and saute.
10. Scoop out the scorched peppercorns.
11. Pour in chopped green onion and garlic and saute until fragrant.
12. Spoon in a spoonful of Pixian bean paste and stir-fry evenly.
13. Add the right amount of soy sauce.
14. add water.
15. Pour in the jelly and stir fry.
16. Serve on a platter.
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