Mold dried edible watercress 1.5kg Erjingtiao fresh red pepper 3.5kg
Fresh garlic 1kg fresh ginger 1kg
mash 1kg Thirteen Incense 1 package
High-quality liquor 0.5kg Light soy sauce 1 bottle
Dried green pepper 0.5kg rapeseed oil Half Barrel
Rock Sugar Appropriate amount Old soy sauce Appropriate amount
Salt About two bags
How to make Sichuan-flavored bean paste The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 1

Step 1

Erjingtiao has a beautiful color and low spiciness, so it is suitable for making bean paste. If you like spicy food, you can replace the appropriate amount of Erjingtiao with millet spicy or Chaotian pepper, both of which are better with red pepper. The soul of Sichuan cuisine-Illustrated recipe of Sichuan-style bean paste 2

Step 2

It takes two weeks to make doubanjiang slowly. First, I made two kilograms of fermented glutinous rice. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 3

Step 3

You can buy pickled dried bean paste online or at dry goods and seasoning stores in the vegetable market. Wash and dry it, then add glutinous rice wine and white wine. "br8" src="https://cp1.douguo.com/upload/caiku/9/f /c/200_9f3e5ee1143728da73ba7d757c69357c.jpg" alt="The soul of Sichuan cuisine-Illustration of how to make Sichuan-flavored bean paste 4" />

Step 4

After the watercress becomes soft, process the peppers, wash all the two vitex branches, remove the stems and dry them. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 5

Step 5

Cut the peppers into small pieces. The soul of Sichuan cuisine - Illustration of how to make Sichuan-style bean paste 6

Step 6

Peel the garlic and set aside, wash the ginger and set aside.

Step 7

Use a blender to mince the chili, garlic and ginger. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 8

Step 8

If you are making a small amount, you can chop it manually. The soul of Sichuan cuisine-Illustration of how to make Sichuan-flavored bean paste 9

Step 9

Add a bag of salt, a bag of thirteen spices, and Sichuan peppercorns to the chili, garlic, and ginger and mix well.The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 10

Step 10

Heat an appropriate amount of vegetable oil, pour in the chili in batches and stir evenly. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 11

Step 11

Mix the watercress and oil chili, add light soy sauce, dark soy sauce, and rock sugar, stir evenly, and taste it for saltiness. It should not be too salty or suitable. It should be saltier than the normal taste of vegetables to facilitate storage. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 12

Step 12

Put the mixed watercress into a sealed jar, pour raw rapeseed oil on top to seal, and pour more. On sunny days, continue to bask in the sun. Open the lid and cover it with gauze to prevent dust and small insects. The soul of Sichuan cuisine-Illustration of how to make Sichuan-style bean paste 13

Step 13

I bought 10 kilograms of two vitex leaves and 3 kilograms of them were made into garlic chili sauce, which is also a good helper for cooking bibimbap. The soul of Sichuan cuisine-Illustrated recipe of Sichuan-style bean paste 14

Step 14

Freshly made bean paste needs to be fermented for more than half a year, so that the various flavors can be integrated and infiltrated to obtain the best taste. Cooking tips for Sichuan-flavored bean paste

As a condiment, bean paste needs to be made a little salty. You can use a small bottle to scoop it out for cooking. Make sure that the vegetable oil is always sealed on top of the bean paste. There is no need to seal the jar with water along the edge of the jar. I used the bean paste I made to stir-fry the hot pot base, and I felt very good about myself haha!