2. Accessories: 5 kg of salt, more than 4 kg of rapeseed oil, 2 kg of high-alcohol liquor, 2 kg of mineral water (for cooking spices), spices (or thirteen spices can be directly used instead),
3, spices: fragrant leaves, cinnamon, Amomum villosum, Amomum tsaoko, fragrant fruit, Alpinia officinarum, pepper, star anise, fennel. If you feel that you don't want to boil perfume water, you can directly use thirteen fragrant powders instead.
4. Put the spices into a clean soup pot, add 2 kg of mineral water, boil over high fire and turn to medium heat, cook for 20 minutes, turn off the fire and let it cool, and filter to get the spice water.
5, moldy watercress, Sichuan uses Hu watercress (that is, egg watercress) moldy. It is usually done after the Dragon Boat Festival. If you can't make it yourself, you can buy ready-made moldy watercress, which needs to be washed with clear water before drying. Put it in a bigger basin, pour in the white wine and perfume water, and it will be fine just after passing. Mix well, cover and ferment for one day.
6, bean paste to buy slender two thorns, especially suitable for making sauce, thin skin and less water, no other red pepper can also be. After cleaning, remove the pedicels and dry the water. It will take about 2 or 3 hours in sunny days.
7. Cut the pepper into sections.
8. Put the chopped peppers into the sauce jar, add 4 kg of salt and mix well.
9. Cover with gauze and put it upstairs to dry for half a day.
10. The next morning, pour the fermented watercress into the sauce jar, dried green pepper, minced ginger and garlic (optional), and the remaining salt.
1 1, then mix well and turn it from bottom to top.
12, pour in raw rapeseed oil and mix well, put two chopsticks on the sauce jar, and cover it with glass to dry. Turn the mixture 1 time every morning, and don't move in the middle, it will go bad and sour. About 1 month, of course, the longer the sun, the more fragrant it is. Just seal it after drying, and take it with a clean and waterless spoon when taking it.