1. When boiling, first skim off the floating mung bean skins, then scoop up the mung beans in the pot, and crush them little by little with a spoon. Repeat this, and the crushed beans will mix with the beans. Separate the skins, skim off the floating bean skins, repeat this process, and you will have a thick and spicy mung bean paste. There is no need to grind it into powder and then cook it.

2. After washing the mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them for the best effect.

3. Put the mung beans into the pot, bring to a boil, and add a little custard powder. The shell falls off naturally. And very clean. You can try it. All soy products can be shelled this way.