1. Break mung beans, soak them in water for 3 hours, peel them, wash them, steam them in a steamer, take them out, spread them out, cool them a little, and press them into green bean paste for later use.

2. Boil sugar and water in a pot until the sugar solution comes out of the pot, add mung bean paste, stir until the mung bean paste is sticky and not sticky, and take it out to cool for later use.

3. Stir and knead 250g of low-gluten flour and120g of lard. Take 10g Shui Pi and 8g ghee, and make ghee crust with ghee package.

4. Gently flatten the soft dough by hand, wrap 20g stuffing on it, and then flatten it by hand. Brush the cake with egg liquid and wait for baking.

5. Keep the oven on fire at 200 degrees, turn it over twice and bake until the skin is golden yellow.