Wash the red beans first.

Then pour into a pot with three times the water and soak for about an hour. Overnight is also feasible, it need to refrigerate in Summer.

Cook one pound of beans thoroughly. If the water is low halfway through, add boiling water. After cooking, there is still a little water at the bottom of the pot, just for bean paste.

Pour it into the wall-breaker while it is still hot. The cold red beans have a short-lived, and will become dry and can not be stirred. So don't delay this step too long. If your beans become dry or the machine is not powerful enough, you still have to honestly add water to beat, do not break the machine.

Make a fine bean paste at high speed.

Then pour it back into the pot.

Let's add all the vegetable oil first.

Stir it well.

Plus all the water syrup.

Continue to stir it well.

Add the granulated sugar to the last bite.

Continue to mix it well. That’s it. It doesn’t look dry or wet. The pot must still be hot at the moment. Just keep on the medium heat and heat it up.

After adding all the ingredients and mixing well, you can turn on medium heat (not high heat) and continue to cook. Ordinary non-stick pans need to be added with sugar and oil in portions, and turn on medium and low heat and stir continuously.

Finally, fry until it does not stick to the spatula, and the surface looks moist, but it can be out of the pan when it is not easily deformed. The bean paste will harden a little when it cools, and it will become harder after refrigeration.

This is the state after cooling, is it super fine and shiny.

This one is in the state of being squeezed when it is just finished, it's actually a bit soft, but it's not wet.

This is the state of the dough after refrigeration, have you learned it.