2, put the soaked red beans in the pot with water to cook (water must be no more than beans), large fire boil to small fire simmering, to be cooked to soft beans when you can change to small fire slowly collect soup (this time if you think the soup is more, you can use a spoon first part of the soup out of the soup, if the soup is not too much, use the fire to exhaust the soup), and so the soup is boiled out of the time when you can cease fire.
3, with the back of the spoon to squeeze or mash the beans, the beans are mashed into mud, which is mashed beans have a little dry, according to personal taste, add an appropriate amount of sugar, fully stirred so that the sugar and beans fully integrated into the mud together, and cooled when the red bean filling.
If you want to do red bean paste, cooking beans and do red bean paste is similar, the difference is that the cooked red beans mashed, while preparing a fine wicker sieve, will be mashed little by little from the sieve filtration, so that a good shell-less red bean paste, add sugar to cool can be used.
(You can also add some oil in the frying pan, put the cooled red bean paste in the pan to fry a little bit, while frying and turn to prevent the bottom of the lake, out of the pan, add sugar and mix well, so that the color of the red bean paste will be more bright, the taste will be more sweet and tasty)