1. Grind mung beans with a stone mill and break them into particles;

2. Soak in water for 24 hours until the mung bean particles are gently rubbed with your fingers, and the green skin is easy to fall off.

3. Drain mung bean particles and put them into woven bags, knead them back and forth until all the green skins fall off, and put them into water to float out the floating green skins;

4. Put peeled mung beans into a beater for beating;

5, removing residues from the prepared green soybean milk and leaving juice;

6. Put the mung bean juice into a hot iron pot and spread it into a cake.