To make dried tangerine peel and red bean paste, prepare 350g red beans first. Remember to order small red beans, round ones, not red beans. Red beans can't afford sand. Pour into a cold water pot and bring to a boil. After boiling, stir with a spoon. Turn off the fire. What floats on the water is usually bad beans. Pick it up and sieve it out. Remove the remaining beans. Put it in cold water. Let it soak in the refrigerator for 12 hours. Take 2/3 pieces of fresh tangerine peel, and pay attention to the proportion of 350g red beans. So much dried tangerine peel is enough. It is more delicious to make red bean paste with new skin. (600g 1 piece of dried tangerine peel), soak for 5 minutes. Scrape off the white flesh. (This step is very critical, and it will be very bitter if Chenpi doesn't go. Then be careful not to scrape the oil room too hard), cut it into thin strips and put it in the rice cooker. 3-3.5 cups of water and rice. Three cups are a little dry. Eat 3.5 to 4 cups directly after cooking. The rice cooker starts the cooking mode and keeps the temperature for 6-7 hours after cooking. If the red beans are out of sand, there is nothing broken. You can open it and mix it with old rock sugar. If the sand is not enough, you can add another cup or two glasses of water, cook again and keep the temperature for 2 hours. Only old rock candy will have a refreshing taste.