1 kg of red pepper (5 kg of millet pepper, 5 kg of Vitex negundo). Pepper types can be as you like),

4 kg of minced garlic, 3 kg of salt,

3 liang of mixed spices (star anise, fragrant leaves, cinnamon, etc.)

Practice

1. 1 kg of fresh red pepper (5 kg of millet pepper, 5 kg of Vitex negundo). Pepper types can be as you like). Generally, in July and August every year, you buy

2 peppers, remove their pedicels, wash and dry the surface moisture, and then use a food processor to break them (it doesn't need to be too broken, just the size of a fingernail)

3. Add 4 kg of minced garlic, about 3 kg of salt and 3 liang of mixed spices (star anise, fragrant leaves, cinnamon, etc.) and mix them evenly. (I think adding garlic must be the practice in Chongqing, but Chengdu doesn't seem to add garlic.)

* Other comrades who don't like adding raw rapeseed oil can save it at this step.

4. 2 kg of mouldy watercress (available in the market), half a bag of salt and cold boiled water are evenly mixed and soaked for two days

Note: If you can't buy mouldy watercress petals, you don't need to add them;

addition of rapeseed oil:

5. When the excess water in the Chili sauce is dried, add raw rapeseed oil and mix well. After mixing well, the oil can submerge the Chili sauce.

6. Keep drying in the hot sun for a few days until the raw oil tastes pure and bright red, and then you can use and save it.

(I wonder if it can become the legendary "fish-flavored douban" if you put it by the fish pond with a little fish smell.

preserved watercress will not go bad after several years. Hehe, not bad, huh? !