Spicy and sour red oil mung bean jelly

Overview

How to cook Spicy and sour red oil mung bean jelly at home

Rinse the mung bean jelly bought from the market.
Cut the jelly into strips and place in a plate.
Chop ginger, garlic, chives and coriander and set aside.
Sauce: two spoons of soy sauce, one spoon of vinegar, all the minced ginger and garlic, half a spoon of sugar, two spoons of red oil chili, one spoon of pepper oil, one spoon of sesame oil, half a spoon of sesame oil, half a spoon of pepper noodles, half a spoon of MSG, and one spoon of chopped green onion.
Sprinkle the chopped chives and coriander over the jelly.
Pour the prepared seasoning onto the mung bean jelly.
Finally, mix well and a plate of spicy, sour and smooth jelly is ready.