How to make mutton soup?

1. Wash chestnuts, remove impurities, take them out after cooking, and put them on the table to dry or dry. Drying, pulverizing, peeling with windmill, grinding or pulverizing into powder, and sieving with 120 mesh sieve to obtain chestnut powder.

2. Wash adzuki beans, boil them in water for a while, add alkali, pour off the alkali solution (remove mucus), wash them with clear water, and steam them with water for 2 hours until they bloom. Put the boiled adzuki bean and water into a steel mill for grinding, separate the red bean paste from the skin with fine reed yarn, spin the red bean paste out of the water until it is held in your hand, and then spread it when it is left. General adzuki beans with 100kg can produce 180kg red bean paste. Home processing can be cooked in an iron pan on a coal fire, put into a 20-mesh copper wire sieve, rub vigorously, peel off the sand and filter, and put the bean paste into a bag to squeeze out the water. 3. Put agar into 20 times of water, soak it for 10h, and then heat it until it melts. Add a little water for saccharification, add agar, and when the temperature of agar and sugar solution reaches 120℃, add chestnut powder soybean paste and sodium benzoate dissolved in a little water, and stir evenly. When the temperature is 150℃, leave the fire and inject the mold. Note that the temperature should not exceed 106℃, otherwise it will solidify before the mold is opened. Cook in a steam bath with a pressure of 405.2kPa for about 45 minutes, or cook with an open fire in an iron pot. Stir constantly throughout the boiling process to prevent burning. Pour the cooked slurry into a mold lined with tin foil bottom with a funnel, then put it in a fume hood for cooling and molding, and get it after being fully cooled.