Prepare raw materials.

2

Soak adzuki beans in cold water one night in advance (you can put them in the freezer if it is hot now).

three

Put the soaked adzuki beans in a pressure cooker, and pour in clear water just a little more than the knuckles of the red beans.

four

Cover the lid and add the valve, cook the red beans on high fire, turn to medium heat and high pressure for 30 minutes after aeration.

five

After cooking, the water is almost gone.

six

Prepare a basin of clean water.

seven

Put the net on the edge of the basin, put in the cooked red beans, hold the net with your left hand and knead the red beans with your right hand, and the red bean paste will leak into the water.

eight

The remaining bean skin after filtration.

nine

A mixture of red bean paste and water after rubbing all the red beans.

10

Take a piece of gauze, (two or three pieces of gauze can be used if possible) and put it in the net, and put a water container under it.

1 1

Pour the mixture of bean paste and water on the gauze several times and filter the water out.

12

Lift the gauze bag and wring out the water by hand.

13

There is almost no water in the filtered bean paste.

14

Pour a spoonful of vegetable oil into an enamel pot or stainless steel pot. When the oil is hot, pour in the bean paste and some brown sugar and stir fry.

15

Turn on the minimum fire and stir-fry constantly (to test endurance). Add brown sugar powder into the bean paste and stir-fry for three times until the water in the bean paste evaporates and some of it is sticky. When you stir, you will feel great resistance.

16

After the fried bean paste is cool, put it in a sealed container and put it in the refrigerator for refrigeration.

key

1. Don't add too much water when cooking bean paste, as long as the red beans have a knuckle, (I use my index finger)

2. When filtering the bean paste, you can use two or three gauze, which can leave the bean paste inside very well. I just use a gauze, so a small amount of bean paste that comes out when filtering is cooked and drunk in the afternoon, haha.

3. It is better to use lard when frying bean paste, which will taste better. I don't have vegetable oil directly used with lard. (Vegetable oil should be odorless, and corn oil can be used. ) It is ok to melt the butter.

4. When frying bean paste, turn on a small fire and keep stirring to avoid burning the pot. This is a patient job. Hold on haha, don't burn the fire in a hurry, as the water will not evaporate and the bean paste will burn the pot.

5. Don't use wok and aluminum pot when frying. The wok will turn the bean paste black and it will make the bean paste have an iron smell. This is from experience, haha. I've learned a lesson, so stainless steel pot is fine at home. I use an enamel pot.

6. Use it as soon as possible because there is no preservative. Refrigerate for two days at most. If you can't use that much at a time, you can pack it in fresh-keeping bags, freeze it, and thaw it at room temperature before eating.