1. Wash red beans first, add appropriate amount of water, bring to a boil over medium heat, and simmer over low heat. After about an hour, the red beans will bloom, press them with a spoon and continue to cook.

2. Pour the soup into a large bowl with a fine sieve. The flowering red beans will stay on the sieve and press the water and bean paste with a spoon.

The bean paste will be squeezed into the bowl of soup, and then the bowl of soup will be poured back into the pot and cooked slowly. During this period, glutinous rice flour will be made into dough with water and then kneaded into glutinous rice balls.

4. After reopening the soup, pour the meatballs into the pot and cook them. If the soup is not sticky enough, you can add a little prepared lotus root starch and some rock sugar.

Red bean paste (also known as red bean porridge, red bean soup or red bean paste syrup) is one of the common sweet desserts in East Asia. The main materials are red beans and sugar. Has the effects of clearing away heat and toxic materials, invigorating spleen, regulating stomach, promoting diuresis, relieving swelling, promoting diuresis and relieving restlessness, and can be used for treating dysuria, spleen edema, beriberi, etc.