Main ingredients: 500 grams of soybeans

Auxiliary materials:Rice500 grams of flour2000 grams

Seasonings: 200 grams of salt,Red pepper powder150 grams, red pepper powder 500 grams

　　DoubanjiangHot sauceThe characteristics:

Sichuan flavor, spicy and delicious.

Preparation method:

1. Soak the yellow beansYellow beansuntil they swellSteam for 1 hour; also steam the flour.1 hour, the flour must be steamed to maturity as well.

2. When the temperature drops to 40 degrees Celsius, mix the yellow beans, flour, 15 grams of yeast, and water until it forms a dough that does not drip when squeezed, then place it on a rack for fermentation.

3. The pile should be about 5 centimeters thick.Ferment for 48 hours to grow white-yellow mycelium; remove from the rack and add 40-degree Celsius brine, mix in proportionately, bury in the jar for further fermentation for 7-10 days, stirring the contents once a day.

4. Ferment in the jar for 30 days at a temperature of 40-50 degrees Celsius; when mature, it will be reddish-brown; then fry the red pepper powder and mix it in.