2 kg red pepper with watercress (2 kg strips) 10 kg.

Ginger and half a catty of white wine are two.

Pickle salt 2 kg 2 Liang Zanthoxylum 2 Liang

4 kg and 5 kg of raw rapeseed oil and 2 tsaoko.

Kaempferia kaempferia has 3 fragrant leaves and 5 slices.

Fennel, 1 teaspoon and 3 star anises.

How to make Sichuan home-cooked bean paste?

Mud watercress is pounded into coarse particles with a wooden mortar or a knife, then mixed with salt, white wine and about a catty of rapeseed oil, and left for three to five days.

Red peppers (you can add a catty of millet pepper or morning pepper if you like them especially spicy) are washed with clear water, washed again after removing the pepper pedicle, and exposed to the sun for half a day, mainly to reduce the moisture in the peppers, so that the Chili sauce made is more fragrant.

Chop the red pepper (my lazy meat grinder) and ginger with a knife.

Put all the materials into a large stainless steel container and mix well.

Expose yourself to the sun for a few days, put it in a jar, seal it when it smells, and you can eat it in 20 days.