Bean paste practice is as follows:

Raw materials: hu bean petals 3 pounds, 5 pounds of canola oil, 10 pounds of erjing, 2 pounds of garlic, 3 pounds of ginger, 2 pounds of white wine, 3 pounds of soy sauce, pepper 1 two, pickling salt (chili peppers) 3 pounds, pickling salt (soybean petals) 1 pound.

1, prepare moldy bean curd spare.

2, with the cooking machine broken into granules.

3, into the white wine, soak for half a day, this step is to wash away the mold (commonly known as mold).

4, wait until the wine is basically gone.

5, pour rapeseed oil.

6. Submerge at least a finger.

7. Cover with saran wrap to keep the little buggers out.

8. Place in a place where you can see sunlight and stir daily. Uncover the gauze to sunbathe during the day and cover with gauze to dew at night.

9, this is the appearance of twenty days later, the oil is basically absorbed.

10, and then stir well can be the next step.

11, pour in the soy sauce and pickling salt (from the beans) and mix well.

12, you can see the color has become darker, this time you need to put into a separate white bean paste altar to continue fermentation for more than two years. Seal the rim of the altar with salt, so that you can avoid often forget to add water, and bad beanstalks.

13: Add the smashed chili peppers, ginger and garlic.

14: Put in the pickling salt (chili).

15: Put in the peppers and mix well.

16, this time you can go into the altar.

17, put well after adding lettuce oil to submerge the surface of the bean paste, fermentation of more than one month can be eaten.