1. Red beans are soaked in water for one night.

2. Put the soaked red beans into a boiling pot, add enough water, and simmer for 30 minutes after boiling. (If you use a smoldering pot, you can directly heat it with low fire 1 hour until the red bean shell breaks and the red bean paste flows out. )

3. Put the cooked red bean inner pot into the stewing pot.

4. Cover and stew for 2 hours. If it is cooked at night, you can put it in a stew pot for one night.

5. Cook until the red bean shell is broken and the bean paste flows out, remove the beans and cool to room temperature.

6. Put the boiled red beans into a blender, add a little red bean soup, add rock sugar or white sugar and stir with high-grade until they are broken.

7. Put a double drawer cloth in the bowl and pour the cooked bean paste soup into the drawer cloth.

8. Pick up the four corners of the drawer cloth and squeeze out the excess clear soup by hand, leaving delicate bean paste.

9. Cut the fresh-keeping bag and put the squeezed bean paste in the middle.

10. Pick up four corners, tighten them in one direction, and then loosen them to get the effect as shown in the figure.