Production materials:
Red pepper, pepper, salt, rapeseed oil and douban wine.
1. First, we have to cut off the pepper stalks on the heads of the bought red peppers with scissors. When cutting pepper stalks, it is not necessary to cut them all off, but to keep the green cover part of the head. Cut the pepper into sections, put it in clear water, and wash the pepper twice with clear water to remove surface impurities.
2. Drain the washed pepper and put it in the sun to dry the water on the surface of the pepper. Peppers should not be allowed to dry for too long, so as not to dry the water in them. During this period, you should prepare a proper amount of plum bean paste, about a catty, put it in a big bowl, add a proper amount of white wine and soak it for a short time.
3. After soaking in white wine for about 15 minutes, add a proper amount of soy sauce to douban. If you want watercress to taste better, you'd better soak it one day in advance, so it will taste more delicious. Then we need to prepare a proper amount of green peppers and do a simple treatment on them.
4. Prepare the pepper, cut off the prickles of the pepper with scissors, leaving only the pepper granules for use. After drying the surface moisture of pepper in the sun, cut the pepper into sections and chop it for later use. Chop the pepper as much as possible. It will take about 40 minutes.
Next, we need to add a proper amount of salt to the shredded pepper. We need to add 1.5 Jin of edible salt to 5 Jin of pepper, but not too much. The proportion of salt must be well grasped. Then, add the prepared green pepper to the chopped pepper, and then chop the soaked bean paste and add it to the chopped pepper.
6. Finally, just stir all the materials in the pot evenly with a spoon, then add two kilograms of pure rapeseed oil to the pot and stir evenly again. After the bean paste is made, it will be very mellow if it is sealed in a jar or a glass jar for about half a month.