1. Boil the black candy with clear water until the candy is completely melted from the fire. After the black sugar water is cooled, add it into cassava flour and mix well.

2. Until the water chestnut blends into a state of flowing but not flowing, the prepared water chestnut paste is about 1 g paste, rubbed into a circle with the palms of both hands, and then put into the water chestnut prepared in advance.

3. After all, let the black pearl roll in the water chestnut, cover it with dry powder, and finally screen out the excess dry powder with powder for later use.

4. Take a slightly larger pot to boil water, pour in spare black pearls, then boil water with high fire, and then turn to medium heat to continue burning for 20 minutes. Time's up. Turn off the fire cover for 30 minutes.

5. Pick it up and rinse it in clean water until it is completely cooled and drained.

6. Pour out the water that was boiled before, and add clean water to continue boiling. After the water is boiled, pour the black pearl into the water again and continue to cook for about 20 minutes. Cover and stew for 20 minutes after lighting. Pick it up and rinse it with clear water until it is completely cooled and drained.