1. blanching method of raw petals: first, put the dried or wet peeled watercress slices into a laundry basket of about 25 kg, and then put a wooden stick on the edge of the pot. After the water is boiled, put the watercress into the pot, and the basket is connected with the wooden stick at the mouth of the barrel. At this time, be careful not to let the watercress float at the bottom of the pot and spread out. After the watercress enters the water, stir it in the basket with a shovel to make it heated evenly. Generally, it takes 1-2 minutes to scald. When it is half cooked, it can be quickly taken out, soaked in cold water to cool down, then drained and poured into the koji mixing table.

2. Making douban koji: Mix the douban with fingers, mix it with 0.3% Cuiwei sauce koji and 20% standard flour, put it in a bamboo dish with a thickness of 2-3 cm in a koji room, keep the room temperature at 28-30℃, turn it once when the product temperature rises to 36℃, knead it into a cake and wrap it, and then make it. After that, the product temperature should not exceed 38℃, and the position of the curve should be changed up, down, left and right to adjust the product temperature. Generally, it can be made into bean paste koji in 2-3 days.

3. Fermentation of bean paste koji: according to the ratio of bean paste koji 100 kg, water 100 kg and salt 25 kg, the fermented brine is boiled first, and then put into a cloth bag, which is filled with a small amount of spices such as pepper, star anise, dried ginger, rhizoma kaempferiae, fennel, cinnamon and dried tangerine peel. , and boil for 3-5 minutes, then take it out. The sauce koji will be heated to about 40℃ soon after it is put into the tank. At this time, it should be noted that the bean paste on the top and bottom of the tank should be stirred evenly with both hands every 2 hours. After natural exposure fermentation 1 day, the sauce should be extracted 2-3 times a week. When extracting the sauce, the sun-dried, thoroughly dried and dark-colored fermented grains should be concentrated, and then pressed down to the depth of the sauce mash for fermentation. The color of the sauce will gradually become reddish brown with the increase of fermentation time, and will become sweet bean paste after 2-3 months of sun exposure.

4. Making Chili sauce: In the season when the red pepper is ripe, add salt according to the proportion of 18% of the weight of the pepper, mix and break the pepper evenly, put the juice together in a fermentation tank (or pool), sprinkle 10% salt on the surface of the tank, then spread a layer of packaging edible polyethylene film and add a salt cover. It is forbidden to soak and leak juice, and it will become mature Chili sauce after sealed anaerobic fermentation for 3 months.

5. Finished spicy bean paste: add 100 kg of cooked Chili paste and 2 kg of rice wine into 100 kg of fermented sweet bean paste, fully stir, put it into a sterilized and cooled disinfection bottle until the bottle mouth is 3-5 cm high, then inject refined vegetable oil into the bottle for 2-3 cm, then exhaust, cover it and tighten it (cover it with a layer of wax paper board.

Douban is nutritious after it is moldy, but it is useful for people. The good mold of soybean is yellow, and red and black are inedible molds.