Chestnut and sheep soup

1. Take an appropriate amount of agar powder and put it into a bowl. Soak it in water for 3 hours. I used 5 grams, and the soaking time depends on the type of agar you buy.

2. Wash the red beans and soak them in water for one hour.

3. Then put it into an electric pressure cooker to make bean paste.

4. Filter out the bean paste water. I like to eat bean paste with particles, which has a rough taste, so it has not been sieved. If you like to eat delicate taste, you can sieve it again.

5. Peel and steam chestnuts, then cut into small pieces.

6. Pour the soaked agar solution into a small pot and heat it.

7. Pour in bean paste and chestnuts.

8. Add an appropriate amount of white sugar according to personal taste, but it must not be too little. The unsweetened lamb soup is not delicious at all.

9. Add an appropriate amount of white sugar according to personal taste, but it must not be too little. The unsweetened lamb soup is not delicious at all.

10. Pour the lamb soup solution into a fresh-keeping box, cool it down, put it in the refrigerator, refrigerate until it is formed and firm, take it out and cut it into pieces for consumption.