This is my short-cut recipe without the "you tiao".
Split mung beans
Potato Starch (thickener)
1. Wash the split mung beans until the water is clear (no longer yellow).
2. Heat a pot of water until boiling. Add in the split mung beans. Turn the heat to low and simmer until the mung beans is soft. Season to taste with rock sugar.
3. Mix some potato starch with a little water and add into the mung bean soup, stir until it's thicken. Serve warm plain or with "you tiao" (Chinese fried bread).