1.the white lentil net impurities wash, pour into the pot, add 1500 grams of water, placed on a high flame to boil, and then cook for 15 minutes, the pot away from the fire, stew for 15 minutes, peeled and washed with water, pour into the pot, add 1000 grams of water, placed on a high flame to cook when seven ripe fish out, wrapped in gauze, into the cage to steam for 15 minutes to the crispy, take out the hot and kneaded into a puree, into the basin.

2. red beans into the pot, add 750 grams of water, first with a high fire and then a small fire to cook for about 3 hours, until crispy, sheng into the amoy, under the big pot, rubbing the side of the hand with 1300 grams of water, peeled to stay fine sand. Fine sand precipitation in the basin for 15 minutes, skimming the top of the water, the fine sand poured into a cloth bag, tighten the mouth of the bag to squeeze out the water. Frying pan on medium heat, pour fine bean paste, add 500 grams of sugar, 150 grams of water, stir fry for 30 minutes until the water is dry, add 100 grams of cooked lard, 15 grams of sugar cinnamon, 50 grams of kumquat cake end, 100 grams of melon strips, 100 grams of dates, 50 grams of raisins, 5O grams of sesame seeds crushed, 100 grams of walnut, and continue to mix for 5 minutes to make the water evaporate and then take away and let it cool.

3. the board on the gauze, spread into the lentil puree, with a rolling pin rolled into a 50 cm long, 30 cm wide, 1 cm thick rectangular strip, and then take 1300 grams of fine bean paste, flat on 1/2 of the lentil puree, the other half of the lentil puree with the gauze folded in the refined fine bean paste, and then rolled into a 90 cm long, 10 cm wide, 2 cm thick long strips, remove the gauze, sprinkled with 125 grams of white sugar, 5 grams of sugar cinnamon, 100 grams of candied red melon, 100 grams of candied green melon, cut into side length of 3 centimeters, 2 centimeters thick rhombus-shaped pieces into.