Romantic purple jelly

Overview

Where I live, it is customary for everyone to have a bowl of refreshing jelly at noon.

Add water to the purple cabbage and crush it into juice in a blender, then filter out the vegetable residue.
Add one cup of mung bean starch and four cups of the purple cabbage water you just beat into the bowl, mix well and pour into the pot.
Stir clockwise from the beginning until it becomes thick and transparent. If there is still some rice white, you need to continue cooking and stirring in the pot.
Add water to the basin to help cool down quickly.
To make your own sauce, prepare a small handful of Sichuan peppercorns, two heads of garlic, five slices of ginger and three chili peppers (in a small cup there is one spoonful of fresh soy sauce, one spoonful of dark soy sauce, one and a half spoonfuls of vinegar, one spoonful of Laoganma and a little salt)
Slice the Sichuan peppercorns, three slices of ginger, and one garlic and sauté in oil until fragrant.
Add the ingredients you just sautéed, the ingredients in the small cup, the remaining two slices of ginger, one garlic, and three chili peppers into the juicer, then smash them into delicious homemade sauce.
Cut the chilled jelly into small pieces, mix with seasonings and eat, quickly sweep the plate, haha.