2. Add a packet of 2kg salt to the chopped Chili sauce and stir well.
3. Dry the mixed Chili sauce for 3 to 5 days.
4. Pour the moldy bean paste into a large basin, add 1 kg of high-alcohol liquor (note: Sichuan bean paste is not washed), mix well and marinate for half an hour to remove the moldy ash on the surface of the moldy bean paste.
5. Pickled moldy douban is taken out and dried, and the water vapor can dry in two hours.
6. After the moldy watercress is dried, pour it into a big basin, add a bottle of soy sauce, stir it evenly, and then dry the watercress with mixed sauce for 3~5 days.
7. Pour the sun-dried watercress into Chili sauce, add dried Chili 1 00g, thirteen spices 1 bag and raw rapeseed oil1kg, stir evenly, sun-dry the mixed sauce for 20-30 days, then put it into a jar, spread a layer of rapeseed oil on it, and seal it for long-term storage.