Step 2 Take this time and start preparing fresh peppers. 2 kg of red pepper, washed with clear water, spread out to dry. Prepare several bottles and jars, wash them, boil them in boiling water for 7 or 8 minutes, degrease and sterilize them, then buckle them upside down and dry them.
Step 3 Then chop the pepper, pay attention to the chopping board without oil and raw water, and don't chop it too much when chopping. Then wash and dry Lao Jiang, and break it with a cooking machine.
Step 4: Take a big pot, put chopped fresh pepper and ginger into the pot, add salt 150g, dried pepper noodles 100g, pepper noodles 50g, a handful of crystal sugar and five chopped garlic in turn, and stir evenly.
Step 5: Take out the soaked moldy watercress, put it in and stir it for a few times. Then pour a part of the seasoning water soaked in moldy bean paste, and drown the bean paste. Pay attention to the grate to remove star anise, cinnamon and fragrant leaves, and then stir it again.
Step 6: Pour in 30g of high-alcohol liquor (liquor over 50 degrees is acceptable), then pour in half (250ml) of raw rapeseed oil, and then stir repeatedly until all seasonings, peppers and rapeseed oil are mixed evenly.
Step 7: Bottle, don't fill it too full, and add raw rapeseed oil again to completely submerge the bean paste, and it is advisable to be 3 or 4cm higher to seal the bottle mouth.
Step 8 If it is a metal bottle cap, it is best to cover it with a layer of plastic wrap, and then screw the bottle cap tightly. Put it in a sunny place for fermentation for a week, and stir it every few days. Finally, it is moved to the shade for fermentation 1 month, and finally it is finished.