Materials:

2-3 kg of watercress and 8- 15 kg of sea pepper (the hottest sea pepper is pulpy, so put more spicy and less spicy)? Three packs of salt (400g) and 2-3.5kg of wine? 2 Liang (usually fresh pepper) and 1 kg water are fried with fire for 10 minutes, then dried and wrapped with 2 pieces of octagonal and three-purpose cloth.

Exercise:

1. Peel the bean skin into bean paste, soak it in boiling water for a while and spread it out with a dustpan.

In a few days, there will be a thick layer of mold on douban. Uncover the gold and let it dry.

3. When the excess water in the Chili sauce is dry, add the raw rapeseed oil and stir well. After mixing well, the oil can drown the Chili sauce.

4, continue to put it in the hot sun for a few days, until the smell of raw oil becomes pure and bright, you can use it for storage.

5. Preservation: put the dried bean paste into a washed jar, seal the jar mouth with water, and take it out when eating.

Nutritional analysis:

1. The main components of Hu bean paste are protein, fat, vitamins, calcium, phosphorus and iron. It is an indispensable nutrient for the human body;

2. Hu bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the effect of appetizing and helping food;

3. Hu bean paste is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and lower cholesterol, thus reducing the chance of cardiovascular disease;

4. The fat in Hu bean paste is rich in unsaturated fatty acids and soybean phospholipids, which has the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation.