Main Ingredients

Chili (red, small) 2 kg; moldy bean petals 500 grams

Supplement

Ginger 1 catty; garlic 5

Seasoning

Salt 150 grams; rock sugar 1 large handful; anise 3; pepper 100 grams; cinnamon 1 small section; white wine 30 grams;

Scented leaves 3 pieces; chili (red, sharp, dry) 100 grams; rapeseed oil 1 catty

Practice

Molded bean curd under running water slightly rinsed, the blackened, bad bean curd pick out, wash when the action should be light, to retain most of the yellow mold, and then fished out of the water control. In a pot of water, put 3 star anise, a small piece of cinnamon, 3 pieces of fragrant leaves, a handful of peppercorns, boil over high heat, turn off the heat. When the seasoning water cools, pour in the moldy bean curd that has been drained of water and soak for more than 3 hours.

Take this time to start preparing fresh chili. Red chili 2 pounds, wash with water, spread out to dry the water. Prepare a few jars, wash and cook them in boiling water for 7 or 8 minutes to degrease and sterilize them, then invert them and let them dry.

Then chop the chili peppers, pay attention to the counter plate without oil, no raw water, chopping do not chop too much. Then wash and dry the Lao Jiang, and then break it up with a food processor.

Take a large pot, incorporate chopped fresh chili peppers and chopped ginger into the pot, and put in 150g of salt, 100g of dried chili pepper flour, 50g of pepper flour, a large handful of rock sugar, and 5 pieces of chopped garlic in turn, and mix well.

Scoop out the soaked moldy bean curd and put it into stir a few times. Then the soaked moldy bean paste seasoning water poured into a part of it, submerge the bean paste can be, pay attention to grate to star anise, cinnamon, sesame leaves, and then stirred a little.

Drizzle in 30g of high white wine (anything over 50 degrees is fine), then pour in half (250ml) of the rapeseed oil, and then stir repeatedly until all the seasonings and chili peppers and rapeseed oil are well mixed.

Fill the bottle, don't overfill it, and add the rapeseed oil again to completely submerge the bean paste and raise it 3 or 4cm above the surface to act as a closure.

If the bottle has a metal cap, it is best to cover it with a layer of plastic wrap and screw the cap on tightly. Put the bottle in a sunny place to ferment for a week, and then open the lid and stir every few days. Finally, move it to a cool place to ferment for about 1 month, and finally it will be done.

Cooking tips

The board, knife, ready to load the container of chopped pepper, all tools washed to oil-free, and dry;

Do chopped pepper must not be used with an electric grinder machine, mastering the bad will be a paste;

Chopped chili pepper is best to wear good gloves, otherwise chopped pepper sauce is done, the hand is still hot pain;

The bottle covered with plastic wrap has two roles, one is the role of sealing, the second is to isolate the hot sauce and metal bottle cap, not easy to corrosion and rust;

pepper loaded, bottle mouth pour some oil, but also in order to seal the freshness, remember to be sure to be "raw oil" Oh.