Ingredients: 200g of red beans, 50g of sago, 0/00g of rock sugar/kloc, 2 liters of clear water.

Specific steps:

1. First, red beans should be soaked for more than 2 hours in advance. Because red beans are hard, it is best to soak them in advance before boiling sugar water. If you are not in a hurry, you'd better soak for one night in advance.

2. Pour the soaked red beans into a casserole filled with 2L of clear water, boil over high heat and turn to low heat for 20 minutes.

3. When cooking red beans, deal with sago first. Sago is actually made of cassava flour. Although it is small, many people say it is not easy to do. Come on, I'll teach you a method. After the water is boiled, pour in a proper amount of sago, turn off the fire after boiling, cover the lid and simmer for 8 minutes, so you don't have to cook all the time.

4. Cover and stew for 8 minutes, then open the lid to see that the original white sago has become transparent with white spots in the middle, so that sago can be fished out.

If sago tastes fresh, take it out and soak it in cold water.

6. Wait until the red beans bloom, add rock sugar and cooked sago, pour into the pot, cook for 1-2 minutes, and then turn off the heat.

You can also pour your favorite milk or coconut milk. Milk has a strong fragrance, and many people like to stir it like this. After cooling, put it in the refrigerator for refrigeration, and the taste is better.