1. Add mung bean starch into water, stir gently with chopsticks until there is no powder particle, and the paste is ready
2. Heat to a transparent paste with medium and low heat, turn off the fire, and keep stirring during heating
3. Pour the boiled jelly 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 chives and cut them into scallions, and smash the peanuts gently
6. Pour the cold jelly into the plate
7. Scrape long strips of jelly from the top with a little bit of force with the mold for scraping
8. Put all the scraped jelly into the bowl, pour the chili oil with good flavor, and sprinkle with chopped scallion and peanut
9. Mix well when eating