1. Pour the brown sugar into the pot and add water to boil until it bubbles.
2. Quickly pour the brown sugar water into a basin filled with 65g cassava starch and stir with chopsticks.
3. Pour the dough into the chopping board and knead with 15g cassava starch.
4. Knead the dough until it is smooth and elastic.
5, put the water in the pot to boil, turn to low heat, hold the dough in your hand, and put jiaozi in the pot at the same time.
6. After all the dishes are cooked, turn to high heat and continue to cook for one minute after boiling. When jiaozi is older, turn off the fire for a few minutes.
7. The pearls in this tea are ripe.