2. Put 50g of sweet potato starch into a soup bowl, then add 2 bowls of clear water, stir evenly with a spoon, then add 6 bowls of clear water into the pot, bring to a boil with strong fire, stir after boiling, pour in starch water, and continue stirring after pouring until the water in the pot is boiled into a thick paste, and turn off the fire.
3. Then transfer to a square mold, which can also be a lunch box. After cooling, cover it, put it in the refrigerator 1 hour, then take it out and demould it, then cut it into small strips with a knife, put it in a soup basin, add 2 tablespoons of soy sauce, add 1 tablespoon of aged vinegar, add 1 tablespoon of oil, stir the seeds, sprinkle with peanuts and chopped green onion, and mix well.