2. Accessories: 5 kg of salt, more than 4 kg of rapeseed oil, 2 kg of high-alcohol liquor, 2 kg of mineral water (used for cooking seasoning) and spices (or directly replaced by thirteen spices).
3. Spices: fragrant leaves, cinnamon, Amomum villosum, Amomum tsaoko, fragrant fruit, galangal, pepper, star anise and fennel. If you feel that you don't want to make perfume water, you can directly use thirteen fragrant powders instead.
4. Put the spices into a clean soup pot, add 2kg of mineral water, turn to medium heat after boiling with strong fire, cook for 20min, turn off the fire, let it cool, and filter to get the spice water.
5, moldy watercress, Sichuan uses Hu watercress (that is, egg watercress) moldy. Usually after the Dragon Boat Festival. If you can't make it yourself, you can buy ready-made moldy watercress, which needs to be washed with water and then dried. Put it in a bigger basin, pour in white wine and perfume water, and it will be fine just after. Stir well, cover and ferment for one day.
6, bean paste to buy slender two thorns, especially suitable for making sauce, thin skin and less water, no other red pepper can also be. After cleaning, remove the pedicels and dry the water. It takes about 2 or 3 hours on a sunny day.
7. Cut the pepper into sections.
8. Put the chopped peppers into the sauce jar, add 4 kilograms of salt and mix well.
9. Cover with gauze and put it upstairs to dry for half a day.
10, the next morning, pour the fermented watercress into the sauce jar, dried green pepper, minced ginger and garlic (optional) and the remaining salt.
1 1, then stir well and turn the mixture from bottom to top.
12, pour in raw rapeseed oil and mix well. Put two chopsticks on the sauce jar and cover it with glass to dry. Mix 1 time every morning. Don't move in the middle, it will turn bad and sour. About 1 month, of course, the longer the sun, the better. Air-dried and sealed, and taken with a clean and waterless spoon.