Cooking Steps

1. 

   Step1:Let's soak the red beans well (one hour) in the pot in advance, add water, and choose the mode of miscellaneous grain congee (the mode of miscellaneous grain congee is to boil it on a high heat, and heat it gently for 100 minutes). Note - water can only be more or less sealed glass containers disinfected with boiling water. Dry and cool for use. Cook until soft and rotten. If there is too much water, filter it with a sieve. Reserve the red bean soup. Pour the red bean into a mixing cup and stir with a mixing rod until it is fine. If it's too dry, it won't stir. Pour in some red bean soup. Stir well and pour into the pan. Add some sugar and stir well. Use 15 gears to boil excess water. At the beginning, you can use 5 gears to boil more water. Let's adjust the gears down later. During this period, you need to use a silica gel scraper to keep turning. The heat is even. The water is distributed faster. Stew the red bean paste and let it cool. Put it into a sealed glass container and put it in the refrigerator.