The steps for making spicy sauce beans are as follows: Remove the impurities from the soybeans, put them in a pot and stir-fry until the surface is slightly yellow, pour them into hot water and wash them several times until they are clean.

Put it into a large pot, add water and soak for two to three hours, then add water and cook until the beans are al dente.

(Add more water, dry beans absorb water) Control the water and let it cool, then put it into a clean cloth bag and tie it tightly.

Wrap some warm old clothes outside the bag and let it warm for three to five days (the length of time has a lot to do with the temperature. Generally, you need to check if there is any white hair growing in two or three days), put it into an oil-free and water-free container, and place it in order.

Add salt, chili powder, minced ginger, and five-spice noodles, mix well, and marinate for 24 hours.

Place it in a place where the sun can shine for 7-15 days. During this period, remember to stir it 1-2 times a day. When it is 70 to 80% dry, you can put it away in a glass bottle and eat as you please.

You can also dry it in the sun and place it in a sealed food bag at room temperature.

You can eat it for several months without going bad.

Chili sauce beans is a dish made with soybeans and red pepper as the main ingredients. It is a home-cooked dish.

Preparation method: Wash the red pepper, dry it and cut it into thin strips; cut the red pepper into 84 pieces at a time, for two pots, put about 40 pieces in each pot.

Pop the soybeans in a popcorn machine and soak them in watermelon juice; put the chili pepper, salt, sugar, MSG, shredded ginger, and soybeans into the oil pan and stir-fry; pour in the sesame oil, stir evenly, and put it into a large glass bottle

, pour white wine into mouth; seal and store for 7 days.