1, mung beans soaked in water for one night (beans are green, which means they are not old beans, so you can safely eat them).

2. After removing impurities and washing clean, add appropriate amount of water, boil it in a pressure cooker and press it for 20 minutes.

3, boiled mung beans with a sieve to remove the skin (skin can go, you can not go, this is according to everyone's preferences).

4. The bean paste after removing the skin is very delicate.

5. Put it into the pot and add the right amount of oil (it is recommended to use a thicker bottom for the pot, and do not use an iron pot).

6, and the right amount of sugar (you can also put rock sugar).

7, slowly fry the water, you can wrap the stuffing. Be patient when frying, and don't be impatient. Only when the water is fully fried, it will be easy to make when you wrap it. Be sure to use a small fire, and the fire will paste.

8. Don't throw away the screened mung bean skin. Add some water and sugar to boil.

9. After cooking, put it into a blender and stir it into mung bean soup to cool off the heat.