Xiao Long Bao are also not meant to be eaten in large quantities, as having too much can be overwhelming, so it's best to prepare a few dishes alongside.
Considering that Xiao Long Bao primarily consist of meat filling, I decided not to prepare any other meat-heavy dishes.
Aside from spicy boiled bullfrog, I also made refreshing green bean jelly.
Even the jelly is handmade by Ye Fei herself; she didn't buy it pre-made.
Actually, the method is quite simple. Just mix mung bean starch with water to make a starch paste.
Then slowly add it into boiling water, continuously stirring during the process.
Continue stirring until it becomes a thick solid.
Then put it into an oiled container. A plastic box or a bowl would work.
However, Ye Fei thinks the shape made by a square container looks better.
Pour it into the container, smooth out the top layer, and chill it in the fridge for a while to set it, then you can add your favorite seasoning.
