It is very complicated to make bean jelly with golden peas. Generally, dried peas are swollen with water, ground into slurry with water, then filtered out to obtain refined powder, boiled with the refined powder, poured into a large basin or dustpan, and cooled and solidified. However, every procedure is very particular, especially the selection of large iron pots. When cooking, you can only stir in one direction, the stirring speed should be slow, and you can't stop while stirring. The fine powder mixed into a thin paste should be gently poured and stirred quickly.