Mung Bean Jelly in Hot and Sour Soup

Mung bean jelly in hot and sour soup ingredients:
Hot and sour soup:
Pickling:
Chinese celery: 3
All purpose flour: 1/3 cup, 50 g
Water to add into flour: 1 cup, 250 g
Water in the pot: 2.5L, 10 cups
Pickling starter: 1/2 cup, 125 g
Check previous video for pickling starter: • 酸豆肉末
Salt: 1 tsp, 8 g
Soup:
Pickled celery:2-3
Green onion: 1
Garlic: 2 cloves
Dried chili: 1 tbsp
Salt: 1/4 tsp, 2 g
Pickling water: 4 cups
Sesame oil: 1/2 tsp
Cooking oil: as needed
Bean jelly fish:
Mung bean starch: 1 cup, 140g
Water to mix with starch: 1 cup, 250 g
Water in the pot: 4 cups, 1000 g
Soda ash: 1/8 tsp, less than 1 g
Salt: 1/4 tsp, 2 g
Chinese chives: 1 small bundle, 150 g
Salt: 1/4 tsp, 2 g
Cooking oil: as needed