What is the practice of bean paste?

The manufacturing method is as follows:

Step 1: grind or chop the semi-dried red pepper. In order to save time and energy, I chose a grinder to grind it. It is especially important to add salt solution and rapeseed oil as soon as pepper is ground. This step is particularly important to prevent the prepared bean paste from turning sour and foaming, and the color of the prepared bean paste remains unchanged, keeping it bright and red.

Step 2: First, wash the fermented bean paste, break it and dry it in the sun, then chop the ginger and mix it with the pepper bean paste to adjust the salt taste.

Step 3, put the flavored Chili sauce into the jar, slowly pour rapeseed oil along the jar mouth until the bean paste is completely isolated from the air, then seal the jar mouth and wait for the bean paste to ferment.