The bought big red bean should be soaked in water for at least 3 to 4 hours. After soaking, it should be picked up and washed, and the poor quality beans should be removed.

If there is a braised pot, you can put the red beans into the pot (half a catty of red beans with 4 and 1/2 cups of water and 1/2 jins of sugar), cover the lid tightly, cook for 15 minutes, then move the inner pot into the braised pot, tighten the outer lid tightly and stew for about 2 hours. At this time, sugar and a little salt can only be added when the red beans are ripe.

When eating, you can take out the cooked red beans and soup, then add a proper amount of water, slightly thicken the soup with a very small amount of white powder, and then add the cooked jiaozi.

If there is no saucepan, first put the soaked red beans into the water and boil them over high fire. After boiling, turn off the heat and cook for 2 hours. At this time, the red beans are about eight ripe. Appropriate amount of sugar can be added and simmered for 1 to 1.5 hours. Red bean soup is added with salt to bring out sweetness, so don't add too much to avoid the red bean soup becoming salty. Cooked red bean soup can be served with taro balls or sweet potato balls, and the taste is also excellent.