The common steps for making salt beans:

Main ingredients: soybeans, chili, pepper powder, salt, empty pockets.

Tools: pot, a vat.

1. Prepare the soybeans, wash them and put them into the pot with clean water. The water covered the soybeans two fingers high.

2. After boiling over high heat, simmer slowly over low heat. Be careful not to keep the lid on the pot as it may become full. Stir properly halfway through and cook until the beans are glutinous and turn red in color. If it's not cooked enough, add water halfway through and taste it until it's soft. It will take about two to three hours, depending on how soft and waxy the beans are.

3. Take out the boiled beans and drain them. Be careful not to throw away the water drained here, but keep it for later use.

4. Prepare a clean bag and put the drained beans into the bag. After putting them in, tighten the bag immediately to prevent the heat from escaping. The temperature is very important.

5. Prepare a jar with wheat straw in it, and then tie the packed soybean bag tightly. Note that the pockets must be tucked upward to leave enough space. Then lay it flat in the tank. If there is no tank, you need to dig a hole of similar size on the ground and put wheat straw in it to ensure the temperature.

6. Cover the top with a thick layer of wheat straw. Then wrap it in a bag or plastic sheet. Plunge into the seal. Cover it for three nights and then take it out.

7. Prepare the dried red peppers, wash them and dry them. Put it in the pot and fry directly without adding oil. Fry until it becomes a bit mushy, then turn off the heat.

8. Let the fried peppers cool and then mash them with a stone mortar and set aside.

9. After three days, take out the covered beans and pour them into the prepared bucket or vat. The dark-colored beans are well covered, and the silky texture is the best.

10. At this time, the beans are still steaming. Pour in the salt, ginger, chili, and Sichuan peppercorns while it's still hot.

11. After stirring, wait for it to cool.

12. Finally, pour the remaining water from cooking the soybeans into the bucket and continue stirring. You can eat it the next day.

Notes on salt beans

The production of salt beans is restricted by season. Because during the drying process, salt beans are in direct contact with the outside world and are often infested by bacteria, dust, and flies. When making salt beans, choose early spring when the sun is bright and the temperature is still relatively low to ensure the quality of the salt beans.