1. Soak soybeans in water first, then cook them in a pressure cooker or rice cooker, drain the water, and spread them on a wooden board or bamboo curtain to cool.

2. Then directly mix in the dry flour, let the watercress be completely stained with flour, spread it to a thickness of half a centimeter to 2 centimeters, and cover it with white paper for fermentation. In rural areas, it is usually covered by a shrub called golden branch, which usually grows long hair within 2 to 3 days. Generally speaking, it takes a week or so for beans to really grow long hair.

3. The coat color includes white hair, yellow hair and black hair. It's best to count both self-hair and yellow hair. If it is black hair, it is because the temperature is too high. If the temperature is low, you can use a quilt cover. If you have hair, you can take it off and let it pass through.

4, while the weather is fine, hairy watercress, the drier the better, put it in a bottle for later use, and then put red pepper, ginger and Yamato. Wash, dry and cut into small pieces.

5. Put it in a large pot, add dried watercress, watermelon, a little white wine and salt, stir well (one catty of watercress, one or two ounces of salt), put it in a glass bottle, press the watercress tightly, tighten the bottle cap and seal it at room temperature for several months. After a few months, the watercress turned yellow and the bean paste was ready.