Tell you how to do it. When boiling, first skim off the floating mung bean skins, then scoop up the mung beans in the pot, crush them bit by bit with a spoon, repeat this, and the crushed beans will become The mung bean paste will be separated from the bean skin, and the floating bean skin will be skimmed off. Repeat this to make a thick and spicy mung bean paste. There is no need to grind it into powder and then cook it.

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.

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.