Go to the market and buy some ready-made yellow qu broad bean petals for later use.

Then douban is always soaked with a proper amount of white wine.

Clean red pepper and cut it into powder, or directly stir it into powder for later use.

Stir well with edible oil after stirring.

Then add the soaked watercress to the Chili sauce.

Add appropriate amount of pepper and salt, and the shelf life of the sauce will be longer with more salt.

Then put these sauces in a clean glass container and let them stand for about 5 to 7 days, and the spicy bean paste will be fermented successfully.