1. Ingredients: 300 grams of red beans for 3 people, 180 grams of white sugar, 2 slices of tangerine peel, 1 tablespoon of corn flour.

2. Add 3 cups of water to a large bowl, pour the washed red beans into the water and soak them for 2 hours and set aside.

3. Rinse the tangerine peel briefly, soak it in a bowl of water until soft, place it on a chopping board, and scrape off the white fascia layer on the inner surface of the tangerine peel (to remove astringency).

4. Pour the red beans and soaking water into the pressure cooker, add tangerine peel, and then pour 4 cups of water.

5. Fasten the lid of the pressure cooker and turn the upper handle clockwise. When the "click" locking sound is heard, turn on the heat and cook.

6. After the pressure-limiting valve of the pressure cooker stabilizes and exhausts steam, turn to low heat and continue cooking for about 20 minutes. Turn off the heat and wait for the pressure cooker to release pressure at room temperature.

7. When the pressure display valve drops to its original position, open the lid and you can see that the beans are cooked, soft and sandy.

8. Take out the tangerine peel from the pot, take out the red beans and sift them, and crush them into bean paste.

9. The work of rolling bean paste is quite labor-intensive, so you have to be patient, but the hard work pays off, and the delicious taste is worth it; place the cooked tangerine peel on the chopping board and chop into fine pieces.

10. Pour the bean paste and dried tangerine peel into the pot of boiling bean water, mix, bring to a boil over low heat. Pour the granulated sugar into the pot and stir until the sugar dissolves.

11. Slowly pour the cornstarch water into the pot, stirring with a spoon while adding it, until it reaches a satisfactory consistency.