(1) Formula: Meiren pepper1300g, dried pepper 500g, dried watercress 500g, ginger 250g, red pepper100g, high-alcohol liquor 200g, edible salt 250g and appropriate amount of rapeseed oil.
(2) First, prepare all the ingredients to be used, rinse the dried watercress with clear water, drain the water and steam it in a steamer. After 10 minutes, take it out and dry it, then put it in a container and add some white wine, and soak it for 12 hours.
(3) Clean and drain the beauty pepper, put it in a cooking machine, and make it into Chili sauce, then crush the dried pepper into powder, and similarly crush the old ginger into powder, and set it aside for later use.
(4) Prepare a container, pour the prepared chili, Jiang Mo and chili powder into it and stir it evenly, then mix the soaked watercress, edible salt pepper and rapeseed oil evenly, seal it, and put it in a cool and ventilated place for about 30 days.
2, the second:
(1) Formula: 100 kg bean paste koji, water 100 kg, salt 25 kg to prepare fermented brine.
(2) Boil the salt water first, then put it into a cloth bag filled with a small amount of spices such as pepper, pepper, star anise, dried ginger, Rhizoma Kaempferiae, fennel, cinnamon, dried tangerine peel, etc., and take out the cloth bag after boiling for 3-5 minutes. Pour the boiled solution into a cylinder or barrel for preparing dissolved salt water, and pour the bean paste koji into a fermentation cylinder or barrel for fermentation.
(3) The sauce koji will be heated to about 40℃ soon 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 of the cylinder should be stirred evenly with both hands every 2 hours or so.
(4) After natural exposure to the sun for fermentation 1 day, it is changed to 2-3 times a week. 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.
3. The third type:
(1) Formula: moldy watercress (250g), pepper (500g), ginger (50g), clear oil (125g), green pepper (80g), star anise (3 capsules), fragrant leaves (3 tablets) and cinnamon (/kloc-).
(2) Cleaning: rinse the moldy watercress in clean water, and then gently rub it. It is not necessary to rinse it too clean, because watercress is fragile.
(3) Soaking: pour clear water into the pot, put 3 pieces of star anise, a short piece of cinnamon, 3 pieces of fragrant leaves and 30g of green pepper into the spice bag, put it into the pot, boil it with strong fire, turn off the fire, put it into watercress and soak it for about 3 hours, drain and take it out.
(4) Pickling and fermentation: add 25ml of white wine and 25g of salt to the soaked watercress, then marinate by hand for 2 hours, and wait for the fermentation of watercress.
(5) Pepper cleaning: Remove the pedicels of the bought peppers. Don't break them, they will get water. Just clean the dust on them and drain the water.
(6) Chop pepper: Chop the pepper on the chopping board, and then put it in a bowl for later use.
(7) Add all the ingredients: add 250g of moldy watercress, salt 100g, 50g of minced ginger, 50g of green pepper and clear oil 100g to the chopped pepper for pickling.
(8) Stir all the ingredients thoroughly and evenly, put them into a dry jar, and finally scoop 2 spoonfuls of clear oil to block the combination of pepper and air. After 1 month, you can taste the delicious food in the jar.