Cut the jelly into cubes of 2-3 cm. It is best to use this mung bean powder. The white starch will become a paste when it is hot, and the taste is not good.
Cut the garlic into small pieces, you can add more to the right amount, compare the taste.
Put a little more oil in the wok, and sauté the garlic and dried chili.
After frying the scent, add the cold powder, add the raw simmer, and if you want to color, you can put some amount of soy sauce.
Pepper powder, taste.
The allspice will taste good.
Add some salt according to the taste, stir-fry slowly in medium and small fires, and enjoy the crispy taste.
If you have a focal plane on all sides, you can sprinkle some chicken.
If you use a large oil to fry the jelly, it will be more fragrant, but the heat is relatively high, and it will be greasy after it is cold. If you like spicy food, you can add some chili powder and taste very good.