1, practice: rice and mung beans fully mixed in a pre-prepared pot, add water to the pot of rice and mung beans two to three times after washing, and then add no more than three knuckles of rice and mung beans in the water to soak for one to two hours. The next step is to soak the rice and mung beans grinding into pulp, if there is a stone mill is the best, stone mill grinding than the rice machine out of the flavor more authentic.

2, fine pulp is done can be placed in the pot hot cooked, the traditional practice is to use a cauldron firewood to do, of course, now a lot of the world this step is to use electricity to do, because the electric heat processing of the more beautiful but not firewood artificial processing of the flavor is good, here is a technical job to burn firewood, to be burned in the pot around rather than in the middle, or because of the fire pot of mung bean flour will be bad, to the pot! Add rice mung bean paste when it is best to use an iron ladle to add a ladle, a ladle at a time, drawing a circle to join, and finally the pot presents a round mung bean powder.

3, remember, the pot of mung bean flour in order to heat evenly to it to "turn over", when the pot of mung bean flour presents a slightly yellow, proving that it has been cooked, this time you can fish out. Open to eat there are many ways to eat, fish out when you can dip directly into the dipping water to eat, fragrant, chewy, you can do a good job with oil chili pepper, cook and eat, soup is also good to drink, you can also do not want to soup dry mix, each with its own flavor.