Methods and steps for making bean paste

The production method is as follows:

Step 1. Grind or chop the semi-dried red pepper. In order to save time and energy, I choose to grind it with a grinder. Pay special attention to it. The most important thing is to add salt, white wine and rapeseed oil as soon as the peppers are ground. This step is particularly important to prevent the prepared bean paste from bubbling with pantothenic acid, and the color of the prepared bean paste will not change, keeping it red and bright.

Step 2. First wash the fermented watercress, crush it and dry it in the sun. Then chop the ginger into small pieces, mix it with the crushed pepper watercress into the ground chili sauce, and adjust the salt.

Step 3. Put the mixed and seasoned chili sauce into the jar, slowly pour rapeseed oil along the mouth of the jar, until the bean paste is completely isolated from the air, then seal the mouth of the jar and wait. The bean paste is fermented well.