Ingredients: dried bean curd 1.5kg, Erjing red pepper 1kg, fresh garlic 1kg, fresh ginger 1kg, fermented grains 1kg, thirteen spices 1kg, and high-alcohol liquor 0.

Steps:

1, Erjing is beautiful in color and low in spiciness, so it is suitable for making bean paste. If you like spicy food, you can use millet spicy or morning pepper instead of the right amount of Erjing, and red pepper is the best.

It takes two weeks to make bean paste slowly. First of all, I made two Jin of fermented grains.

3. You can buy pickled moldy dried watercress online or in the dry goods seasoning shop in the vegetable market, wash and dry it, add fermented grains and white wine, add a bag of salt and stir to make the watercress completely soaked, cover it with gauze, and leave it for two or three days until the watercress basically absorbs juice and becomes soft. When it is sunny, it is best to put it in the sun.

4. After the watercress becomes soft, all the peppers and Vitex negundo are washed and dried.

5. Cut the pepper into small pieces.

6, garlic peeled for use, ginger washed for use.

7. Crush pepper, garlic and ginger with a blender.

8. If the production is not large, you can chop it by hand.

9. Add a bag of salt, a bag of thirteen spices and pepper to pepper, garlic and ginger and mix well.

10, the vegetable oil is heated properly, and the pepper is poured in several times and stirred evenly.

1 1. Mix watercress and oil pepper, add light soy sauce, dark soy sauce and crystal sugar, and stir evenly. The taste is salty, not too salty, not too suitable, slightly salty than normal food, which is convenient for storage.

12, put the mixed watercress into a sealed jar, pour raw rapeseed oil to seal it, and pour more. Continue to move to the sun in sunny days, open the lid and cover it with gauze to prevent dust and insects.

13. The freshly made bean paste needs to be fermented for more than half a year, and various flavors can be blended and infiltrated to get the best taste.