In the mature season of bright red horn pepper, add 18% salt according to the weight of pepper, mix and break the pepper evenly, put the juice in a fermentation tank (or pool), sprinkle 1% salt on the surface of the tank, then spread a packaging edible polyethylene film, add a salt cover, and it is forbidden to leak the soaked juice. After sealed anaerobic fermentation for 3 months, it will become a mature Chili sauce.

The finished spicy bean paste

Spicy bean paste is prepared by adding 1 kilograms of cooked Chili paste and 2 kilograms of rice wine to 1 kilograms of fermented sweet bean paste, fully stirring, filling into a sterilized and cooled sterilization bottle until the bottle mouth is 3-5 cm high, then injecting refined vegetable oil into the bottle for 2-3 cm, then exhausting, capping and screwing (covering with a layer of wax paper board to prevent the cover oil from leaking out), and inspecting. [1]

Home cooking

Usually, all the bean paste we eat is delicious. What is his production process? Soak soybeans in water first, then boil them in a pressure cooker or electric cooker, drain the water, spread them on a wooden board or bamboo curtain to cool, then directly mix in dry flour, spread them to a thickness of half a centimeter to 2 centimeters, and cover them with white paper for fermentation. In rural areas, it is usually covered with a shrub called golden branches, which usually gets hairy in 2 to 3 days. Generally, it takes about a week for beans to really get hairy. The coat colors are white, yellow and black. It is best to count white hair and yellow hair, so black hair is because the temperature is too high. If the temperature is low, you can use a quilt cover. If there is hair, you can lift it off and let it hair through. Sun the hairy watercress in sunny weather, the drier the better, put it in a bottle for later use, and then mix the red pepper, ginger and dahe. Wash, dry and cut into fine pieces. Put it in a big pot, add dried watercress, watermelon, a little white wine and salt, beat it evenly (one catty of watercress and one or two salts), put it in a glass bottle, press the watercress tightly, tighten the bottle cap, and seal it at room temperature for several months. After a few months, the watercress turns white and brown, and the bean paste is made. The sauce made in this way is called Yin sauce.

Another method: use a porcelain jar, wash and dry it, pour cold boiled water into the jar, add salt (one or two salts per catty of dried watercress), pour spare dried watercress and watermelon into the jar, the salt water is 1-2 inches higher than watercress, and wrap the jar mouth with gauze to prevent insects and flies from flying in, otherwise it will easily lead to maggots; It is also necessary to prevent the rain from entering the jar and making the sauce moldy and deteriorated. When the sun shines, the sun is the best in June. Sometimes the bean paste in the jar is gurgling, such as boiling water. At this time, you should always stir it with chopsticks or sticks. It takes about two months to make the sauce. This kind of sauce is sun-dried sauce. The sauce is reddish brown and delicious.