Bean paste practice:

Prepare moldy bean paste, red bell pepper, dry chili peppers, ginger, rock sugar, peppercorns, cinnamon, star anise, white wine, salt, cumin powder and other ingredients.

The first step is to rinse the moldy bean curd under running water, don't rub it hard, and pick out the black ones, to keep most of the mold. Meanwhile, take care of the chili peppers, ginger and garlic, wash and dry them and set aside.

The second step, take the pot wash, add water, put several star anise, a section of cinnamon, a few pieces of incense leaves, a handful of peppercorns, boil, cool, and then filter, pour into the washed petals soaked for 3 hours.

The third step is to drain the soaked bean curd, add 50g of white wine and 80g of salt and mix well.

The fourth step, has been dried out the moisture of the chili pepper chopped into segments, ginger cut into rice, half of the garlic cut into granules, half of the garlic cut into minced, and then prepare a clean and waterless pot, pour in the chopped variety of ingredients, add about 250g of salt and mix well.

The fifth step, the marinated beans added to the chili pot, add dried chili pepper crushed and dried pepper, a spoonful of cumin powder, a handful of rock sugar, and then sprinkle a little bit of white wine, with a large spoon to mix well, and finally add half a kilogram or so of tea oil, and then a little bit of sesame oil, mix well.

Sixth step, will do a good job of bean paste into the pre-washed and dried containers, in the face of a little oil in the pour, but not too full, for fear of fermentation process overflow.

Step 7, the first week of the good put in a sunny place to ferment, a week later moved to the shade to continue fermentation, every few days with clean water chopsticks stirring, to promote the fermentation of uniform. In January or so, the bean paste will be fermented.