Method for making mung bean stuffing in Chaoshan oil bag

1. Clean mung beans, pick out bad ones (those floating in water are usually bad), and soak them in water for half a day.

2. When the fire in the pressure cooker boils, the small fire mung bean will rot. Be sure to use a small fire to keep the cooked beans and skins intact, otherwise the mung beans will bloom and enter a lot of water, which will have a great impact on the stuffing behind.

3. find a sieve, connect a pot below, find a big spoon and crush it to separate the stuffing from the skin.

4. Put some oil in the wok, stir-fry the stuffing with low heat, and add maltose (not sugar). The amount of sugar is as you like, keep stirring, and don't paste the pot until the water content of the filling decreases and it can agglomerate.