Liangfen

Method

1. 1 Mix mung bean powder with cold water in a ratio of one part powder to five parts water.
2. 2 Cook over medium heat, stirring constantly, for 12 minutes until the mixture is clear and thick.
3. 3 The mixture must be completely clear before turning off the heat; if it's still cloudy, the jelly is crumbly and has a fishy, starchy smell.
4. 4 Pour into molds, let cool, and refrigerate for 4 hours to allow the mixture to firm up.
5. 5 Cut the jelly into finger-thick strips, then rinse with cold water to separate the strips.
6. 6 Roast dried chilies, then grind them and simmer them in hot oil to make chili oil, which is then mixed with black vinegar, garlic, and peanuts.