1· Soak the bean sprouts, pull them into petals, dry them in the sun, wrap them in pumpkin leaves and simmer the fragrant mustard ash. There is no need to wash off the ash, so you can keep the bean sprouts. "Fragrance", then dry it in the sun, 2. Chop the ginger, garlic, and fresh red pepper, add water, mix the bean paste, rapeseed oil, and salt evenly. "Add the appropriate amount of condiments according to your needs." 3. Put it in a jar and soak it;