Soak and scald the watercress without obvious moisture, pinch off the watercress with your fingers, and mix it with 0.3% soy sauce koji and 20% standard flour, then put it in a bamboo tray in a koji room with a thickness of 2-3 cm, keep it at room temperature of 28-30℃, turn it once when the product temperature rises to 36℃, and rub off the cake-making koji, and then spread it flat. After that, the product temperature should not exceed 38℃, and the position of the koji should be changed up and down, left and right to adjust the product temperature. Generally, it can be made into bean paste koji in 2-3 days.

According to/kloc-0.00 kg of bean paste koji,

Add water 100 kg and salt 25 kg to prepare fermented brine. First, boil the brine, then put it in a cloth bag filled with a small amount of spices such as pepper, star anise, dried ginger, rhizoma kaempferiae, fennel, cinnamon, dried tangerine peel, etc. and boil it for 3-5 minutes. Then take out the cloth bag, pour the boiled solution into a cylinder or barrel for preparing dissolved salt solution, and pour the bean paste koji into the fermentation cylinder or barrel. The sauce koji will soon heat up to about 40℃ after it is put into the tank. At this time, it should be noted that the bean paste on the surface layer and the bottom layer of the tank should be stirred evenly with both hands every 2 hours or so, and the sauce should be lifted 2-3 times a week after being naturally exposed to the sun for fermentation 1 day. When you lift the sauce, you should concentrate the sun-dried, dry and dark-colored fermented grains, and then press them down into the deep part of the sauce mash for fermentation. The color of the sauce will gradually turn reddish brown with the increase of fermentation time, and it will become sweet bean paste after 2-3 months of sun exposure.

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