Pixian bean paste production: Pixian bean paste ingredients ratio is: 44 pounds of beans, 105 pounds of fresh chili, 11 pounds of flour, 24 pounds of salt, can be out of the finished product 135 pounds to 140 pounds. Production methods are: clean up the beans, shelling, in 96 degrees to 100 degrees of boiling water for one minute, fish out into the cold water to cool down, panned crumbs, soak for three to four minutes, and then fished out the beans into the flour, mixing well spread in the dustpan into the fermentation room for fermentation, temperature control at about 40 degrees. After six to seven days to grow yellow mold, the initial fermentation is complete. And then the long moldy bean paste into the pottery jar, while putting into the salt 11.5 pounds, 50 pounds of water, mixed evenly after turning the sun. During the day to turn the tank, the night dew put, but pay attention to avoid rain. After 40 to 50 days, the beans become reddish-brown, add crushed chili peppers and the rest of the salt, mix well, and then after 3 to 5 months of storage and fermentation, bean paste party fully mature.

Features:PI County is located in the middle of the Chengdu Plain, due to the Dujiangyan irrigation benefits, abundant production of rice, wheat, rapeseed, beans (fava beans), hemp and so on.

Here the Hu beans of excellent quality, it is processed as the main raw material made of bean paste, oily red, crispy petals, heavy spicy flavor, sweet and tasty, in addition to be used as a seasoning, but also can be used alone with rice; mixed with cooked oil, the taste of its good