Ingredients: Meiren pepper 1300g, dried pepper 500g, dried watercress 500g, ginger 250g, red pepper 100g, high-alcohol liquor 200g, edible salt 250g and appropriate amount of rapeseed oil.

1. First, prepare all the ingredients we need, rinse the dried watercress with clear water, drain the water, and steam it in a steamer. 10 minutes later, take it out and dry it, then put it in a container and add some white wine to soak it for 12 hours.

2. Wash and drain the beauty pepper and put it into a cooking machine to make Chili sauce. Then grind the dried peppers into powder. Similarly, crush the old ginger into powder for later use.

3. Prepare a container, pour the prepared chili, Jiang Mo and chili powder into it and stir well, then mix our soaked watercress, edible salt pepper and rapeseed oil, seal it, and marinate it in a cool and ventilated place for about 30 days. One thing we all need to pay attention to is that all the ingredients can't be used in the pickling process, but the water must be drained, otherwise the prepared bean paste will easily rot and deteriorate.