Chestnut

Thicken the sweet potato skin. (The area around the skin becomes black and has scum and it feels bad to the mouth. If possible, peel the skin thickly.)

Once the skin is peeled, cut into 1cm pieces, place in a pot, and pour in water.

Wrap the bean bean beans with gauze so that they don't leak, lightly tap, then place in the pot [2], heat it, and slowly simmer.

When the sweet potatoes become soft and the cooking liquid turns yellow, rinse off the cooking liquid.

Remove the sweet potatoes in a colander and drain the water and place in a frying pan. Add sugar (250g) to it and crush it to form a paste.

Once the sweet potatoes are large enough to remain slightly in shape, pour them in a food processor while they are still warm and make bean paste. (To eliminate the roughness and smooth out the mouthfeel, take it for at least 10 minutes. You can also scrub it.)

In the meantime, make some sweetfish. Add all the ingredients to the frying pan, light it, and simmer.

When the fine bubbles appear, add the bean paste from [6] and mix with a wooden slather or something similar, covering the bean paste.

Add the crust when the shiny finishes, gently stir to prevent the crust from crushing, then place in a bowl and let it cool. (If you leave it in a pot or pan, it will burn due to heat, so transfer it to a bowl or bat to cool it down.)

Once it cools, put it in a bowl and it's ready.