1. Pour syrup: 400g water, 180g sugar, boil over medium heat, and pour 50g lemon juice. After boiling again, reduce the heat, and then do not stir the sugar water. After cooking, put it in a clean glass jar and let it stand for at least one day before use.

2. Bean paste stuffing: 270 grams of red beans, add enough water, put it in a pressure cooker and press it for half a minute. Add a little water to the cooked red beans and mash them with a cooking machine. Put red bean paste into a non-stick pan, add 290 grams of sugar, and heat over medium heat until the sugar dissolves. Continue to stir fry, add peanut oil *** 120g in three times, stir fry until the oil is completely absorbed by the bean paste, and then add the next time. Stir the water slowly. Stir-fry until it is thick, add 20g cooked flour (flour cooked in the pot in advance), and continue to stir-fry until the flour and stuffing are evenly mixed. The stuffing must be fried dry, or the moon cake skin will crack when baking.