1. Wash the red beans and soak them in water for 24 hours;

2. Put water in the pot. The ratio of water to red beans is 2:1. After boiling, reduce the heat to low ( Keep the pot rolling), cook until the water is almost dry, add an appropriate amount of rock sugar, and stir constantly with a spoon to avoid sticking to the pot. Cook until the water dries up and the red beans are soft and turn off the heat;

3. Put the cooked red beans into a blender and puree them;

4. Heat the wok and pour in the food. Add oil (about the same amount as usual for cooking), add the beaten red bean paste and stir-fry continuously until the walls of the pot are smooth and the bean paste forms a ball.