1. Douban processing: First, soak the dried bean paste in water. When the dried bean paste becomes plump, you can break it. There will be a layer of white line in the middle, which means that the dried bean paste is It’s almost soaked and you can proceed to the next step.

2. Making koji: When the dried bean paste has been soaked, you can take it out, drain it and put it into the koji chamber for making koji. Since the watercress becomes larger after soaking, it needs to be air-dried and placed in a cool and ventilated place for 2 days. The indoor temperature must also be controlled to prevent the water from being lost. You can cover it with a layer of mat. Prevent moisture loss.

3. Making sauce and fermented grains: After 2 days, put the broad bean koji into the fermentation container. The temperature should be controlled at about 40°C, then pour it into the salt water koji at 18-20°Bé, and continue to heat. , the temperature rises to 60℃. Finally, sprinkle some salt to seal, and finally keep the temperature at about 45°C to let it ferment on its own.

4. Chili pepper processing: We can soak the dried chili peppers in water in advance, add some salt for pickling, and then grind them into a paste. Let it ferment on its own, or you can eat fresh chili peppers, which will taste even better.

5. Preparation: Mix fermented bean paste with salt and pepper to form bean paste. It needs to be heated to eliminate bacteria, and then fermented for half a month, the taste will be better.