Preparation materials: 3 jins of bean sprouts, 5 jins of rapeseed oil, 10 jins of Erjing tiao, 2 jins of garlic, 3 jins of ginger, 2 jins of white wine, 3 jins of soy sauce, 1 tael of Sichuan peppercorns, pickling salt ( Chili pepper) 3 pounds, pickling salt (watercress) 1 pound

Preparation steps:

1. Moldy bean paste bought from the vegetable market

2. Cook with Break it into granules with a machine

3. Add white wine and soak for half a day. This step is to wash away the mold

4. Wait until the wine is basically gone

5. Pour in the rapeseed oil

6. Submerge at least one finger

7. Cover with gauze to prevent small insects from entering

8. Place in a place where it can see sunlight and stir every day. Uncover the gauze to dry in the daytime, and cover it with gauze at night

9. This is what it will look like after twenty days, the oil has basically been absorbed

10. Stir evenly and proceed to the next step

11. Pour in soy sauce and pickling salt (from the bean paste) and stir evenly

12. You can see that the color has become darker. At this time, you need to put it into a separate jar with white bean paste. Continue to ferment for more than two years

13. This is the bean paste made two years ago. Add crushed chili, ginger and garlic

14. Add pickling salt (chili)

15. Add Sichuan peppercorns and stir evenly

16. Now you can put it into the jar. After placing it, add lettuce oil to cover the surface of the bean paste. Let it ferment for more than one month before you can eat it.

17. Finished product picture