The method of making bean juice is as follows:

1. Sieve out the impurities from the mung beans, wash them clean, put them in a basin and soak them in cold water for more than ten hours.

2. When the bean skin falls off when rubbed with your hands, take it out, add water and grind it into a thin paste.

3. For every kilogram of mung beans, about 2.65 kilograms of thin paste will be produced. Then, add about 1.5 kilograms of slurry water into the thin paste and gradually add no less than 12 kilograms of cold water to filter. It will be about Filter out 17 kilograms of powder slurry and 2 kilograms of bean dregs.

4. Pour the slurry into a large vat. After overnight precipitation, the white starch will sink to the bottom of the vat, with a layer of gray-brown black powder on top, and the next layer will be gray-green in color. , the raw bean juice with a thicker texture, the top layer is foam and slurry water, skim off the scum and slurry water, scoop out the raw bean juice, it needs to settle again before cooking, sedimentation for 6 hours in summer, overnight in winter, sedimentation When done, skim off the slurry on top.

5. Put a little cold water in the pot, bring it to a boil over high heat, then pour in the raw bean juice. When the bean juice is boiling and overflows out of the pot, immediately switch to low heat to keep it warm. Serve as you eat. Serve with spicy pickles.