It is necessary to grind off the boiled red bean skin before frying. Although the skin is rich in nutrition, it is rough, unsociable and discordant when mixed in the thin bean paste, which affects the taste. Therefore, whether there is bean skin in bean paste is often an important criterion to evaluate the quality of bean paste. When peeling beans, just put the cooked red beans in a bamboo basket and then put the bamboo basket in clear water. Like rice washing, rub the red beans with your hands and let the red bean paste flow out of the gap in the basket with clear water. Finally, what is left in the bamboo basket is the bean shell. When the bean skin is gone, let the bean paste mixed in the water precipitate, then filter the bean paste with gauze and squeeze out the water. Next, it depends on the technology of frying.

Stir-fried bean paste should be cooked just right, and it is easy to paste the bottom if the fire is too big; The fire power is too small, and the water in the bean paste does not volatilize, which affects the flavor and quality. Before frying, the lard in the pot should be heated, the bean paste is very oily, and the amount of oil should be more. Theoretically, the ultimate goal of frying should be to replace all the water in the bean paste with lard and sugar. The more sufficient this exchange is, the higher the quality of bean paste and the better the taste. Sugar can be added later, because adding sugar early is easy to carbonize at high temperature and become bitter. Also, in the process of frying with a shovel and spoon, you can hardly stop to prevent the bottom of the pot from burning. If you are not sure about the amount of oil and sugar, you can adjust it at any time and add it gradually until it is palatable.