1. Wash mung beans and boil them according to the ratio of 1 mung bean 8 water.

2. Cook until the mung bean blooms and the bean skin floats. Remove the bean skin for later use.

3. Boil mung beans as much as possible, then turn off the fire, remove the bean paste with a colander (mung bean soup for use), and add the radish to the bean paste. Or put it in a blender and beat it into bean paste.

4. Put the bean paste back into the mung bean soup and cook for a while. Add rock sugar and boil it into a uniform paste.

5. After cooling, put it in the refrigerator for cold storage. You can put some sweet-scented osmanthus or honey to taste when eating.

6. The mung bean skin caught is very nutritious, and it can clear away heat and detoxify, mix with brown sugar, and add some mung bean soup, which is especially delicious.