1. Soak the red beans in advance. The red beans must be soaked for several hours before they can be cooked. You can soak the beans before going to bed. It is just right to do it in the morning (soaking beans in summer requires to the refrigerator).

2. Put the soaked red beans into the pressure cooker and add cold water, but don’t add too much. Generally, the water you add is about 1.5CM higher than the soybeans. If you don’t have a pressure cooker, you can use a rice cooker.

3. Select the button to cook beans. The cooked red beans are already in full bloom.

4. Put the cooked red beans into a wall-breaking health machine or a multifunctional food processor, add an appropriate amount of red bean water, and make bean paste. If you don’t have a machine, use a spoon to mix it. The red beans are pressed through the stainless steel screen into fine red bean puree, but this is very time-consuming and laborious.

5. Use a machine to make fine red bean paste.

6. Pour the red bean paste into a non-stick pot and continue to stir-fry over medium heat (do not use high heat, as it is very easy to burn).

7. Add oil in batches. Each time you add oil, wait until it is absorbed before adding the next oil (adding in batches makes it easier to mix evenly).

8. Add sugar in batches and stir-fry again until all sugar is dissolved.

9. The fried red bean filling is glossy, smooth and delicate. After cooling, put it in an airtight box and store it in the freezer. It can be stored for 2 months.