1. Put the pasty Litsea cubeba in a container, seal it and ferment it at 20℃-30℃.
2. Ferment for 50-70 days, add salt to the fermented product and stir evenly to obtain litsea cubeba sauce.
3. Due to the application of fermentation technology to degrade tannin and pectin in Litsea cubeba, the prepared Litsea cubeba sauce not only retains the original color of Litsea cubeba, but also maintains the unique original flavor, which is good in color, fragrance and taste, and prolongs the storage time, thus solving the problem that fresh Litsea cubeba is difficult to store and easy to turn black.
4. Mountain pepper is also known as litsea cubeba, litsea cubeba, green tangerine peel tree, mountain Cang Shu, mountain incense, mountain pepper, wild pepper, bamboo peel, orange eggplant and red vine. It is distributed in China, except in high altitude areas, in most areas, especially in the south, and also in Southeast Asia and South Asia.