1. Let’s talk about the ingredients first. Cantonese people who are fastidious about cooking red bean paste use tangerine peel and sugar as the necessary raw materials. The tangerine peel is smooth and has a special light orange fragrance. The weight does not need to be too large. A lot, just 1 piece of large tangerine peel is enough. When boiling red bean paste, white sugar or rock sugar is generally not added. Sugar and red beans are the best combination. Different cane sugars have different uses. The most basic requirement for a bowl of red bean paste is to use the right raw materials.

2. The texture of red beans is relatively hard. You need to soak the red beans in water for 3 hours or more to allow the beans to absorb enough water and become swollen and plump. This step is also very critical.

3. Put the soaked red beans into a boiling hot water pot, bring to a boil over high heat, and cook for 1 minute. This step can remove some of the bitterness and beany smell of the red beans. This step is very critical, and many candy shop chefs know this step.

4. After soaking the tangerine peel in water, use a knife to scrape off the meridian part of the white surface, so that the tangerine peel will not have a bitter taste. You can keep the water used to soak the tangerine peel, don’t waste it!

5. Prepare a casserole or ceramic pot, add enough water, and do not add water in the middle. Then pour the cooked red beans and tangerine peel into the casserole, bring to a boil over high heat, then reduce to low heat and simmer for 40-50 minutes.

6. Open the lid of the pot and check again after about time. The red bean paste begins to adhere to the periphery of the casserole. The red bean paste in the pot has been boiled into red bean paste. The whole process of boiling red bean paste in an earthen pot is small Just use fire, and you don’t have to worry about burning the pot. I often cook soup and sugar water in an earthen pot, which really saves gas!