Red Bean Paste

Red Bean Paste

1. Soak the red beans for three hours in advance. Put it in a clay pot and bring to a boil over high heat. Cook for 15 minutes and turn off the heat for 15 minutes. Turn on the heat and cook for 15 minutes, then turn off the heat for 15 minutes. Until the red beans burst and become soft. When it's almost done, add sugar, melt, and turn off the heat.

2. Take a large stainless steel plate, put the filter, remove the red beans, pour it into the filter, squeeze the red beans with a spoon until only the red bean skin is left on the filter, during which time you can pour the red beans with red bean water, which is good for the bean hourglass Into the plate.

3. Stand still for half an hour, the bean paste settles on the bottom of the plate

4. Pour out most of the excess water in the dish, then pour the red bean paste into the strainer and filter the water, stirring in the meantime to help filter the water. Here I just remember to take a picture of the red bean paste, so it is an empty filter.

5. Fry the pork in advance and set aside

6. Pour the red bean paste into a non-stick pan, stir fry over medium heat, and further dry the water

7. Add lard and continue to stir fry. You can taste it at this time. If it is not sweet enough, you can add a little sugar at this time. Adjust the taste.

8. Finished product

9. Finished product