Key points of making: soak peas: wash them, soak them in boiling water for more than 20 minutes, peel them, put them on a plate, add 800g of water, drop a little alkaline water, steam them in a cage for 1.5h, take them out and cool them until they are crisp and rotten, rub them into mud with a sieve after cooling, wrap them in white cloth to dry the water, add half of sugar and pigment, and put them in the refrigerator for 30 minutes.

Molding: Put the cold pea sauce on the chopping board, clamp both sides with clean cloth, press it into thin slices with a length of 30 ~ 35cm and a width of 20cm, then take off the cloth, cut the bean sauce into two pieces with a knife, spread the bean sauce evenly on one piece, cover the other piece, spread the osmanthus fragrans, and finally spread the other half of sugar and flatten it to form a five-layer cake.