How to make Pixian bean paste?

Anyone who knows Sichuan cuisine knows the irreplaceable importance of Pixian bean paste in Sichuan cuisine. Pixian bean paste, as the "soul of Sichuan cuisine", is an indispensable auxiliary material for making Sichuan cuisine. Pixian bean paste has a far-reaching influence on one party's culture and catering customs. So how to make Pixian bean paste?

1, pickled moldy watercress. Wash the moldy watercress you bought, pick out the bad parts and drain the water. You can use a proper amount of white wine when washing douban, which can quickly remove the moldy long hair of moldy douban.

2. Pour a proper amount of soy sauce into the drained moldy watercress and marinate until the watercress becomes soft, usually for 3-4 days.

3. Fresh peppers are slaughtered and pickled. Take out the red pepper from Erjingtiao, clean it, chop it up, add a certain proportion of salt (18%-20%), and mix well for later use.

4. Mixed fermentation. Add pickled moldy petals according to 10%- 15% of the weight of pickled peppers, and add edible salt accounting for 30% of the weight of moldy petals, mix well and naturally ferment, and "turn over the sun" for 3-6 months every day according to weather conditions. Note that it can only be stirred once every morning, and the rest time can't be turned in the sun, so as not to affect the fermentation.

5. After the bean paste is made, it can be bottled and stored, and poured into a sealed bottle of vegetable oil. Usually when cooking, you can make delicious Sichuan flavor by eating a spoonful.

The above introduces the making method of Pixian bean paste.