1. Ingredients: 300g peeled mung beans, 100g sugar, 20g butter, 10g corn oil

2. Wash the peeled mung beans and cook them in a rice cooker super fast. Pay attention to the amount of water. It's the same as cooking.

3. Once cooked, mash it while it is hot. Pour butter, corn oil, mung beans, and sugar into a non-stick pan, and stir-fry over low heat (be sure to use low heat).

4. Sieve after frying.

5. Add an appropriate amount of cranberries, put on gloves, and grasp evenly.

6. Weighing and molding.