Homemade bean chili

Overview

Sichuan people make some bean paste and sea pepper in the summer, and every household does it. However, now that the economic and material conditions are better, they don’t make as many big vats as before. They only make small amounts and mix them with freshly purchased finished products to achieve the soul of Sichuan cuisine

Tags

• homemade sauce
• sichuan cuisine
• cooked rapeseed oil
• high-strength liquor
• mildew
• millet spicy
• two vitex
• salt

Ingredients

Steps

1. 1 Cut off the branches of the two vitex branches, but do not damage the pepper heads. Wash and drain the water. Be sure to control the water.

   

2. 2 Also clean and drain the spicy millet.

   

3. 3 After the two kinds of peppers are dried, they are all chopped by hand. When chopping peppers, you can choose to wear gloves, or touch salt on your hands before chopping, otherwise your hands will be sore from the spicy peppers, so be careful (you can also choose to grind them by machine, but the taste will never be as good as manual grinding).

   

4. 4 Chop continuously with a knife.

   

5. 5 Chop all the peppers and put them in a large bowl.

   

6. 6 Add salt.

   

7. 7 Stir evenly until it tastes salty, then add a little high-strength white wine.

   

8. 8 Add the moldy bean paste, stir evenly, and finally add the rapeseed oil.

   

9. 9 After everything is mixed evenly, place it on the balcony facing the sun for a week. Be sure to expose it to the sun! Do not touch the peppers in the pot when drying. You can only stir them clockwise a few times with chopsticks in the evening after the peppers have cooled down, and then wait for the sun to shine the next day.

   

10. 10 The douban chili that has passed the baptism of time is ready, and the prepared doubanjiang is placed in a clean vessel for storage.