1. Add mung bean starch into water, stir gently with chopsticks until there are no powder particles, and the paste is ready;
2. Heat to transparent paste with medium and low heat, turn off the fire, and keep stirring during heating;
3. Pour the boiled bean curd into a large bowl with a thin layer of oil, cool it, and refrigerate for 2-3 hours;
4. In addition, prepare chili oil, add salt, sesame oil, soy sauce, soy sauce and vinegar and mix well;
5. Wash the scallion and cut it into scallions, and gently knock the peanuts for use;
6. Pour the refrigerated jelly into the plate;
7. Scrape long strips of jelly from the top with a little bit of force with the mold for scraping jelly;
8. Put all the scraped jelly into the bowl, pour the chili oil with good flavor, and then sprinkle with chopped green onion and peanut;
9. Mix well when eating.