Main ingredients: 500 grams of soybeans

Auxiliary materials:WheatFlour2000 grams

Seasonings: 200 grams of salt,Red pepperpowder 500 grams, red pepper powder 150 grams

　　Doubanjiang (fermented broad bean and chili paste)Hot sauceCharacteristics:

Sichuan flavor, fragrant and spicy.

Preparation steps:

1. SoakYellow beansuntil they swellSteamfor 1 hour; also steam the flour until it is fully cooked.

2. When the temperature drops to 40 degrees, mix yellow beans, flour, yellow koji 15 grams, and water thoroughly to form a, not dripping as desired, then place on an to ferment.

3. The stacking thickness should be about 5 centimeters.Ferment for 48 hours until white-yellow mycelium appears; remove from the and add 40-degree brine, mix in proportionately, and bury in a jar to continue fermenting for 7-10 days. Turn over the jar once daily.

4. Bake the jar for 30 days while maintaining a temperature of 40-50 degrees. Once matured to a reddish-brown color, stir in the fried red pepper powder and mix well.