Sweet pea yellow

Old Beijing-name snack. I wanted to be good for years, but I never did. Because peas go to the skin, it's a lot of trouble. I've heard they go to the peas, but I've never seen them here. Seeing pea yellow again, you have to do it right away. Peas with leather and a pot roasted all night, and I didn't know it was good. It's not usually easy to use a mixer because there's more water. If it's not easy to get to the skin, it's just a cuisine. And the Most High, wherewith the belts are smitten to the fine, and they are made of green peas with leather. Ideas. The fact is that the electric stew boils down the peas, and then most of the flesh is separated and a part of the skin is taken. There's a part of it that's mixed up with the soy sauce. The choice of a sifter between manual filtering and machine cooking, because the use of machines seems to be a bit cumbersome, and perhaps net sifting can solve the problem? It's like making red bean sand. Results? The leguminum is overmost, leaving a small amount attached to the bean skin. Perhaps the rest of the screen could also be handed over to the cooker, but it seems less worthwhile to move the machine. It's on the net. And the rest is just to get through it and look at it as if it's pretty thick. Looks good, but, a little soft, should be better。