1. Wash mung beans first, then soak them in water for two hours, or you don't have to soak them. Soaked mung beans are easier to cook

2. Add some water to the soaked mung beans and boil them in a pressure cooker. I usually boil the water in a pressure cooker for about 1 minutes

3. Put them in a blender and stir until they are broken

4. Then pour them into a pan, add butter, sugar and simmer until they become bean paste. It will taste better if you peel it with a sieve and then fry it. However, the nutrition will be slightly lost

5. The oily skin materials (1g of low-gluten flour, 5g of water and 3g of lard) are mixed evenly, and the mixed dough must be relatively sticky, and then it can be smashed on the chopping board, as shown in the figure, and it can be broken into long strips

6. The crispy materials (7g of low-gluten flour and 35g of lard) are also mixed well. More lard will be needed in winter, softer lard will be needed in summer, and less lard will be needed. Just mix them into a ball. Let the oil skin and pastry stand for 3 minutes

7. Then divide the oil skin and pastry into 1 parts

8. Put the oil skin into pastry

9. Then roll it

1. Roll it up

11. Cover it with plastic wrap and let it stand for 15 minutes. The purpose of standing is to roll

12. Then roll it long and roll it up. Let it stand for another 15 minutes

13. Then take one of the small doses, flatten it and roll it into a circle

14. Wrap it with mung bean stuffing (25g mung bean, 5g white sugar (added according to personal taste) and 3g butter, each mung bean stuffing is 45g)

15. Wrap it well

16.