Bean paste is the best seasoning for fried dishes, I'll give you an introduction to how to use orchid beans to make bean paste.

The first thing to do is to immerse the orchid beans in water and soak them overnight, filter the water out of the orchid beans, and use a knife to pick off the black skin, gently flick the skin off. Then put in the water to cook, fish out of the water, dry, cool, mixed with flour, must be mixed well, and then covered with a layer of cotton cloth, let it fermentation, hair into a yellow patch, in the sun for two days, let him dry, you can spare.

Then find an altar, wash him and put him in the sun to dry, never moisture.

Wash with red chili peppers, spread out to dry the water and beat into chili sauce.

Pour oil in the pot, the amount of oil with the amount of beans and peppers put, and so the oil is hot, put anise, peel, pepper and ginger burst incense, pour into the chili sauce and cover the good beans, pour white wine and then stir-fry, add a little sugar, keep stirring do not let the bottom of the pan paste. Stir-fry well, let it cool.

Then it is loaded altar, the fried bean paste into the altar, altar mouth covered with a layer of cotton gauze, placed in the sun, the process of sunshine with a stick to stir the sauce, so that it is fermented uniformly, the sun half a month can be eaten. It is fresher and more hygienic than the bought ones.

One of the easiest ways to make Sichuan homemade chili sauce, depending on your love of chili peppers to decide how much to make? Choose your local production of slender small red pepper, must have a spicy flavor, chopped fine with a kitchen knife, or grinder, too small only kitchen knife. Put on the salt, salt ingredients ratio seems to be at two to three taels per catty left in, salty must be more than a large piece of squash, and then mixed with raw vegetable oil, there is no ratio, vegetable oil must be submerged over the chili sauce more than five centimeters, never let the chili sauce see the sky. The darker the color of vegetable oil, the better, must be raw, there are peppercorns put some in, five pounds of chili pepper has two two enough.

Three or five days to eat, in fact, we Chengdu people open the same day to eat, like chili that angry. Northern people clip steamed buns, big cakes, as long as you like chili, that is called a great. Pork boiled radish winter melon, etc., scoop a small bowl, dip to eat, the sauce according to preference, put a little chopped green onion and garlic puree, excellent flavor. Stir-fried vegetables can also be.

No need to refrigerate, a year later, the color and taste is basically the same, see that red, your taste greatly increased.

Remember, the lettuce oil should always be drowned over the chili sauce.