1. Wash the Jerusalem artichoke, and dry the surface moisture.
2. Cut into round slices about three millimeters thick, add two grams of salt and stir well.
3. Put it in a leaky sieve to control the excess water, and bump it up and down once in the middle.
4. Add 40 grams of bean paste and 10 grams of sugar.
5. Put on disposable gloves and knead for 3~5 minutes.
6. Put it in a sealed bottle and store it in the refrigerator. It tastes best the next day.
