1. Wash the kidney beans, shell them, boil them in boiling water for one minute, remove the dregs and soak them for later use.

2. Mix the watercress with flour, spread it in a dustpan for fermentation, heat it with an electric blanket and control it at about 4 degrees Celsius.

3. After six to seven days, Xanthomonas campestris will grow, and the primary fermentation will be completed.

4. Put the moldy watercress into the pottery jar, and at the same time, put in the salt and mix it evenly, then turn it over and dry it. Turn over the cylinder during the day (that is, stir and turn) and expose it at night (open air), but pay attention to avoid rain.

5. After about 5 days, the watercress is fermented to maturity, and white wine is added to soak it.

6. Cut the pepper into sections after removing the pedicel, and add salt to marinate.

7. The fermented watercress is put into the jar and mixed with pepper. Add the crushed fresh pepper powder and the remaining salt, mix well, and then store and ferment for 3 to 5 months until the bean paste is fully mature.

8. Pour rapeseed oil and submerge the bean paste to isolate the air.