Pick the caper weeds, wash and dry water. The water in the pot, add 2 grams of salt, the water boiled after the release of chestnut, chestnut in the water to make a roll (turn over a soft) that is out, the pot of oil, small fire, into the peanuts, keep turning, to be the peanut surface yellowish when the fish, rubbing off the skin, chopped into peanuts for spare parts. Put 200g of water in a bowl, add 50g of noodles, mix well and reserve without lumps. Pan heat, put the lard, lard melting, add chopped green onion, ginger stir-fried flavor, add the right amount of water in the pot, the capers fished out, chopped, when the water boils into the pot, add the right amount of salt, pepper to taste. After the pot of water boils again, the mixing of the pasta water slowly poured into the pouring side stirring, depending on the consistency of the amount of pasta water poured into the amount of thick and thin degree also depends on the individual's favorite, and then boiled off the fire, the chestnut paste is ready.

The ancient name for the paste of capers is "centenarian soup", and the old man ate it with the meaning of longevity.