1. Mung bean starch 100g
2. 100 grams of water to mix the starch into a slurry
3. Boil 1000 grams of water
4. Pour the adjusted starch slurry into boiling water and stir constantly
5. Turn to low heat and continue to stir until thick
6. Turn off the heat, pour into a bowl, let cool and put in the refrigerator
7. One tablespoon of light soy sauce, one tablespoon of balsamic vinegar, a small amount of sugar, a small amount of salt, a small amount of pepper, half a tablespoon of chili oil, a few drops of sesame oil to make a juice
8. Cut the frozen jelly into suitable strips, pour it with hot and sour sauce, add appropriate amount of green and red pepper, minced garlic, and mix well.
