1. Remove the impurities from the mung beans, soak them in water for 4 hours, remove them and put them into a pot. Add 5000 grams of water. Bring to a boil over high heat, then simmer over low heat for about 1 hour, then put it into a basket. , place a large basin underneath, and rub the mung beans with your hands. While wiping, add water and rub the bean shells to remove the fine bean paste. Put the water and fine sand in a basin, skim off the water on top, pour the fine sand into a gauze bag, and then put it into water to wash out the fine bean paste. After settling, skim off the top water, pour the fine bean paste into a cloth bag, tie it tightly, and squeeze it dry. Moisture. 2. Put the wok on low heat, pour in the fine bean paste, add 1250 grams of white sugar, bake it and put it into a basin to form the filling.

3. Place 500 grams of sifted flour on the chopping board, make a nest, dissolve 30 grams of white sugar into 150 grams of water, pour into the flour, knead into a ball, and then add 250 grams of cooked pig. Stir in the oil and knead until the dough is smooth and chewy, forming a watery and oily skin.

4. Place 350 grams of sifted flour on the chopping board, make a nest, add 175 grams of cooked lard and knead evenly until the dough is pure and smooth and becomes chewy.

5. Roll the dough into strips and cut into 25 pieces of dough. Divide the pastry into 25 pieces. Wrap a portion of the pastry into each piece of dough, flatten it and roll it into a long strip. Then roll it into a cylindrical shape, cut each tube into two pieces, flatten and pack 25 grams of mung bean paste into each piece to make an oblate green body with a diameter of 6 cm.

6. Sweep the baking pan with oil, place the mung bean cake greens facing the baking pan, with the seam upwards, place it on the baking pan, put it in the oven and cook over medium heat until golden brown, take out the baking pan, and turn the mung bean cakes over one by one. , then put it into the oven and cook it until the bottom is colored.