Steps

1. Pick through the red beans, removing any discolored or cracked beans, and rinse them quickly.
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2. Place the rinsed red beans (200g) in a pot with plenty of water and bring to medium heat.
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3. Once boiling, reduce heat and simmer for 5 minutes.
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4. Turn off the heat, cover the pot, and let it steam for 30 minutes.
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5. After 30 minutes, discard the cooking water, drain the red beans in a colander, and let them drip dry. (This is the key step! Over-rinsing can weaken the flavor, so this stage provides the perfect balance.)
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6. Return the drained red beans to the pot and add 1 liter of water.
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7. Bring back to a boil over medium heat.
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8. Once the liquid boils, lightly skim off any scum that rises to the surface.
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9. Cover the pot, reduce heat to the lowest setting, and simmer for about 1 hour. If the liquid threatens to overflow, slightly shift the lid.
   🕒 03:28
10. Take out a few red beans and crush them between your fingers to check if they are tender all the way to the core.
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11. If the beans are tender to the core, turn off the heat, cover, and let it steam for 30 minutes. (This is the key step! This steaming process eliminates uneven cooking.)
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12. After steaming, remove the lid, and add sugar (120-200g) and salt (approx. 1/6 tsp). (This is the key step! Adjust the amount of sugar to your preference. Salt is added to enhance the flavor.)
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13. Return to heat and simmer for 5-6 minutes. It's ready!
    🕒 06:21