1. Rinse the mung beans
2. Add water to soak for eight hours, and change the water twice in the middle
3. Put it in a pressure cooker and steam for 20 minutes with water that is as flat as beans
4. After being steamed, put it into the wall breaker to make mud
5. Pour into the pot, heat on low heat and stir evenly
6. Add 25 grams of corn oil and stir well
7. After the oil is fully absorbed by the mung beans, add 25 grams of corn oil and stir-fry until fully absorbed in the same way
8. Add sugar all at once
9. Stir fry until the pan is light
10. Let it cool down a bit and divide it into forty grams
11. Slightly round the small balls
12. Put in the mold
13. Press forming
14. Put it in the refrigerator for one hour for the best taste.
