2. Fill the pot with clear water, and add some spices such as star anise, cinnamon, fragrant leaves and pepper. Turn off the heat after boiling. After cooling the seasoning water, pour the moldy watercress with dry water and soak it for more than 3 hours.
3, 2 kg of millet pepper, washed with water, spread out to dry the water, and then began to chop the pepper. Cut it into small pieces. A catty of old ginger, washed and dried, broken with a cooking machine.
4. Prepare several bottles, wash them, scald them with boiling water for 7 or 8 minutes, degrease and disinfect them, and then hang them upside down to dry.
5. Take a large pot, put chopped fresh peppers and shredded ginger into the pot, add salt 150g, dried Chili noodles 100g, 50g of Chili noodles and a handful of crystal sugar in turn, and stir well.
6. Take out the soaked moldy watercress and put it into the stirring. Then pour in some seasoning water soaked in moldy bean paste to drown the bean paste. Pay attention to the grate to remove star anise, cinnamon and fragrant leaves.
7. Pour 30 grams of high-alcohol liquor (liquor above 50 degrees can be used) and half (250ml) of raw rapeseed oil. Stir repeatedly until all seasonings and peppers are mixed evenly. Put it in a prepared bottle.
8. Add raw rapeseed oil again to completely submerge the bean paste, and it is advisable to close the bottle mouth 3 or 4cm higher. Then cover it with a layer of plastic wrap and tighten the bottle cap. Ferment in a sunny place for a week and stir every few days. Finally, it is moved to the shade for fermentation for about 1 month.