2. Soak the beans in water, wash and peel them, then cook them in a pressure cooker and drain the water.
3. Pour in some dry flour and mix well, then cover it with gauze and leave it for about a week, waiting for fermentation and getting hairy. Put it in the sun after it is hairy, and the more dry it is, the better.
4. After drying, pour the white wine on the watercress and soak it for about two days. You can also cover it with gauze and bask in the sun. Be careful not to be exposed to the sun or bask in it for too long.
5. Wash the dried red pepper, put it in a boiling water pot and cook for a few minutes before taking it out.
6. Break the cooked peppers with a blender. If there is no blender, you can chop it manually, but pay attention to wearing gloves when chopping.
7. Put the chopped pepper into the watercress, add appropriate amount of salt and stir well.
8. Put the stirred sauce into a pickling tank or other sealable container, and then pour in cooking oil to submerge the sauce surface. It will be rich after about half a month.