1, screening mung bean impurities, washing, and soaking in cold water in a basin for more than ten hours.
2. When the bean skin is dripped by hand, remove it and add water to grind it into a thin paste.
3. About 2 or 65 kilograms of diluted mung bean paste is produced per kilogram. Then, about 1 or 5 kg of slurry water is added to the diluted paste, and not less than 12 kg of cold water is added for filtration, so that about 17 kg of powder slurry and 2 kg of bean dregs can be filtered out.
4. Pour the slurry into the tank, and after overnight precipitation, the white starch will sink to the bottom of the tank, with a layer of taupe black powder on it, and then a layer of raw bean juice with grayish green color and sticky texture, with floating foam and slurry on the top. Remove floating foam and slurry, remove raw soybean juice, and precipitate again before cooking, 6 hours in summer and one night in winter. After precipitation, after precipitation,
Put a little cold water in the pot, boil it with Rebecca, and then pour in the raw bean juice. When the bean juice boils and overflows the pot, immediately switch to low fire to keep warm and serve with spicy pickles.