1. Split the dried broad beans in half with a suitable hatchet. Find a long bench or wooden board, hold the handle of the knife in your hand, and use two fingers on both sides of the knife to hold a broad bean with the navel of the broad bean facing up. Then it hit the wooden board with a click, and a broad bean was split into two halves.

2. Soak the batched broad beans in water until soft, then peel off the broad bean skins. It should be soaked for at least one night to get through it.

3. Wash the soaked broad beans and drain the water.

4. Wash the dustpan in advance, dry it in the sun, spread a layer of pumpkin leaves or pumpkin leaves, then spread the drained broad bean wedges evenly, and cover it with pumpkin leaves or pumpkin leaves. Bamboo beds or bamboo baskets are both suitable.

5. Place the dustpan in a cool place to ferment until the broad bean petals are covered with mold.

6. To make bean paste in season, you can directly mix broad bean paste into chili sauce and add a small amount of white wine.

7. If it is not used up in the current season, you can dry the moldy bean paste in the sun, then seal it in a glass container and store it for reuse in the next year.