Materials:

2-3 kg of watercress and 8-15 kg of sea pepper (the hottest sea pepper is pulped, so put more spicy food and less spicy food)? Three packs of salt (400g) and 2-3.5kg of wine? 2 Liang (usually fresh Zanthoxylum bungeanum) and water 1 kg are fried with fire for 10 minutes, then they are aired, and 2 pieces of anise and 3 pieces of sanlai are wrapped in dual-purpose cloth.

Practice:

1, peel the bean skin into bean paste, soak it in boiling water for a while, and spread it out with a dustpan.

2. In a few days, there is a thick mold layer on the watercress. Uncover the "gold" and let it dry.

3. When the excess water in the Chili sauce is dried, add raw rapeseed oil and mix well. After mixing well, the oil can drown the Chili sauce.

4, continue to put it in the hot sun for a few days, until the smell of raw oil becomes pure and bright, and it can be used and stored.

5. Preservation: Put the sun-dried bean paste into a washed jar, seal the jar mouth with water, and take it out when eating.

Nutritional analysis:

1. The main components of Hu bean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for human body;

2. Hu bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present a more delicious taste and have the effect of appetizing and helping food;

3. Hu bean paste is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and reduce cholesterol, thus reducing the chance of cardiovascular disease;

4. The fat in Hu bean paste is rich in unsaturated fatty acids and soybean phospholipids, which has the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation.