Method and ingredients for making soybean paste

1. Material: 250g of moldy douban, 500g of pepper, 50g of ginger, 80g of clear oil 1 25g, green pepper, 3 pieces of star anise, 3 pieces of fragrant leaves, cinnamon1segment, 25ml of white wine, salt125g, etc.

2. Cleaning: Wash the moldy watercress with clear water, and then gently rub it. There is no need to rinse it too clean, because watercress is fragile.

3. Soaking: pour clear water into the pot, put 3 pieces of star anise, cinnamon short film, 3 pieces of fragrant leaves and 30g of green pepper into the seasoning bag, put them into the pot, bring them to a boil with high fire, turn off the fire, soak them in watercress for about 3 hours, and take them out after draining.

4. Pickling and fermentation: Add 25ml of white wine and 25g of salt to the soaked watercress, then marinate by hand for 2h, and wait for the watercress to ferment.

5, pepper cleaning: remove the pedicle of the pepper you bought, don't break it, it will enter the water, just wash the dust off it, and then drain the water.

6. Pepper: Chop the pepper on the chopping board and then put it in a bowl for later use.

7. Add all the ingredients: add 250g of moldy watercress,100g of salt, 50g of Jiang Mo, 50g of green pepper and100g of clear oil to the chopped pepper for curing.

8. Finish: stir all the materials thoroughly and evenly, put them into a dry jar, and finally scoop 2 spoonfuls of clear oil to prevent the combination of pepper and air. 1 month later, you can taste the delicious food in the jar.