1, the green beans impurities sieve clean, wash clean, put into the basin with cool water soaked for more than ten hours.

2, to be the skin of the beans with a hand rubbed off when fishing, add water to grind into a thin paste.

3, each kilogram of mung beans about 2, 65 kilograms of thin paste, and then, in the thin paste to add 1, 5 kilograms of pulp water and add no less than 12 kilograms of cool water filtration, about 17 kilograms of pulverized milk can be filtered out, 2 kilograms of dregs.

4, the batter poured into the vat, after a night of precipitation, white starch to the bottom of the vat, above a layer of gray-brown black powder, and then a layer of gray-green color, thicker texture of the raw soybean juice, the top layer of the froth and slurry, skimming off the froth and slurry, the raw soybean juice scooped out, in the cooking before the need to precipitate again, summer precipitation of 6 hours, winter precipitation overnight, precipitation, skimming above the good! The water of the slurry.

5, put a little cool water in the pot, with a strong inflammation boil into the raw bean juice, to be boiled up and will overflow out of the pot, and immediately change to micro-fire heat preservation, eat with the sheng, and accompanied by spicy savory dishes with food.