2. If the mung bean is lazy, wash it and soak it for half an hour, and set it aside. If you want to taste good, remove the mung bean shell. If you put dried tangerine peel, you should soak it in water, scrape off the gourd ladle and then wash it. Vanilla, just wash it. Chop up the ones you like, the ones with strong flavor, and the ones you don't like, but don't let go. If you don't put it, it won't taste. Soak kelp and cut it into small pieces. Cut it wider if you like, and thinner if you like exquisiteness.
3. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot and simmer for about 2 hours. Remember to add water when cooking, otherwise it will be easy to paste, or the sugar water will be boiled into syrup. When the mung bean is rotten, add rock sugar according to your own taste and cook for 15 minutes. So that the delicious green bean paste you drink will be cooked.