Ingredients?

1000g dried chili

600g moldy bean paste

About 100g old ginger

Approx. white wine 1000g

An appropriate amount of vegetable oil

An appropriate amount of salt

How to make doubanjiang at home?

Prepare raw materials: 1000g dried chili pepper; moldy doubanjiang 600g; 100g old ginger; about 1000g white wine; appropriate amount of old vegetable oil and salt

Wash the moldy bean paste clean

Drain and soak in white wine for about half an hour

Dry Wash the peppers and drain them (it is recommended to wear gloves for cleaning)

After the water in the pot boils, pour in the dried peppers and blanch them for about 2-3 minutes, paying attention to stirring

After draining Crush the dried chili pepper and old ginger together

Crush to about the thickness shown in the picture

The same goes for the moldy bean paste

The crushed moldy bean paste and dried Pour the chili pepper and old ginger into the pot and mix, then pour in an appropriate amount of vegetable oil to cover it, add salt and stir-fry evenly. You can add a little more salt to facilitate storage, and stir-fry until cooked. Be careful not to burn it

After cooling slightly, put it into a ceramic or glass container. Do not fill it to full, occupy about 2/3 of the container

Pour another vegetable oil into the pot and bring to a boil. After cooling slightly, pour in the bean paste. In the container, fill it until it is about 3-5cm from the mouth of the bottle, leaving a little space. Stir evenly and let it rest for 7 days before eating!

Tips

1. Old rapeseed oil is darker rapeseed oil

2. After 7 days of standing or during consumption, if the bottle is found If the amount of medium oil is too little, you can add more cooked vegetable oil until the oil surface is 2-3cm higher than the bean paste.

3. Friends who like the numbing flavor can add an appropriate amount of Sichuan peppercorns when frying the bean paste.