The ingredients of creamed soybean need to be prepared meticulously. To put it in a three sentences: "the beans need to be of good quality", "one liter of beans for one pot of pulp" and "beans need to be ground with a stone mill". The quality of the peas has a direct impact on the taste of the dish, and the most suitable material in Yunnan is the Pu Piao pea from Baoshan. This type of bean grows in the mountains and has good quality, which can produce fine and aromatic powder with a bright color and rich taste. The dry peas need to be soaked for 10 hours the night before they can be ground.

　　The techniques to make creamed soybean can also be summed up by three sentences: "one strainer, three pulps", "high heat for the pulp" and "thirty strokes in one breath". The filtering process is an important step in the smoothness of the dish. Traditionally, this process requires to hang a crossed wooden frame with a press cloth’s four corners respectively tied to the four poles, so that the cloth will form a net. Then pour the ground bean paste over the filter cloth, and shake the four poles to filter the bean paste through the cloth into the container below. Then comes to the second filtering process: add water to the remained dregs and continue to shake the poles. The third filtering process only needs to pour water over the dregs. The pulp after filtration has to be dried for an hour or so to settle the small powder before it is cooked. However, the order of cooking is the opposite of filtering. First boil the pulp made after the third process, and then, that made by the second process, and finally the first. Small powder that has settled is topped, which is commonly known as "coating".