Cut the oil peas in half. Put in a small pot, pour in a lot of hot water, cook for a while and soften, drain the water
Pour in the well-preserved sauce. If you have the conditions, use a special tin foil for cooking and sip it in the middle of the bean hull. I use a small pot lid. Cook it from low heat. Look at it from time to time. One third of the remaining level, turn off the fire
Let the cooked soy husk cool down and squeeze it with your hands.
Pinch a group of sushi rice, stuff it into the bean skin, leave it for 1 point, fold it on one side, press it on the other side,