Go to the market to buy some ready-made yellow-curved broad beans for later use

Then soak the beans in an appropriate amount of white wine until soft

Wash the red peppers and cut into pieces , or stir directly into mince and set aside

After stirring, stir evenly with cooking oil

Then add the soaked bean paste to the chili sauce

Add an appropriate amount pepper and salt. If you add more salt, the shelf life of the sauce will be longer

Then stir the sauce evenly and put it into a clean glass container and let it sit for about 5 to 7 days. Spicy The bean paste has fermented successfully.