First step: molded bean paste.

The key to making bean paste is this moldy bean paste. If you are in Sichuan, you are able to casually buy it in the grocery store, but if you are in the field, you only have to make it by yourself, which is actually not difficult.

First, peel the skin off the fresh fava bean cloves. I've tried it with other are beans, but none of them are as good as fava beans. Then soak the fava beans in water for 10-12 hours to soften them all the way through.

Boil the water in a pot, put the beans into the pot and fish them out, then fish them out again to control the water and dry off the water vapor.

Flatten the beans and wrap them in dried pumpkin or tree leaves. Put it in a cool place and let it mold completely.

Such moldy bean paste can be used directly to make bean paste. If you can't use it all, you can dry it and store it.

Step 2: Prepare the ingredients.

I do bean paste bean paste with more, a catty of bean paste to match four pounds of chili. If it is sold outside he can not afford to give you with six pounds is good, which is why you buy the bean paste is all chili pepper skin not see the edge of the bean.

Prepare four pounds of bean curd, fifteen pounds of fresh chili. You don't have to use just one kind of chili, you can mix two or three. If you can eat spicy, put more millet chili, can not eat more beauty pepper or two thorns.

Five pounds of canola oil, star anise, cinnamon, allspice, cloves, peppercorns, grass fruits, cumin, sand nuts, crabapple, dahurica, cardamom, wicker ready.

Step 3: deal with moldy bean paste and other preparations before making sauce.

If the moldy bean paste is dried, it needs to be treated beforehand. Soak them for a day before use.

First, pour all the spices into the pot with water to boil and then simmer for half an hour to simmer into the spice water, and then use this water to soak the moldy bean curd.

Chili peppers washed and dried for 3 hours to dry off the water vapor, and then remove the tip of the chopped chili peppers, pay attention to the oil small thumbnail cap so big on the line, not too broken.

The chopped chili put salt, four pounds of chili a pound of salt ratio. Stir well sealed fermentation 12 hours.

So the previous day's work is done.

The fourth step: making sauce.

Ginger and garlic minced, peppercorns soaked in white wine ready.

Pour the fermented chili peppers into the tank ready for storage. Then put the moldy bean curd into it as well.

Put in the ginger and garlic, peppercorns, salt and mix well.

Pour in the canola oil, stir well and seal the jar. Put it in the sun to dry. Just stir once a day. Don't stir too much, it will be bad.