Chopped Chili with Soybeans

Soak the soybeans in advance for 12 to 24 hours, remember to change the water in between. This is mine after soaking, soaked for about a day and a night.

I bought three jin of chili peppers, washed them, and cut them into small cubes.

Prepare the side ingredients; I just put them in casually, depending on personal preference.

After all the ingredients are prepared, put the chili peppers, soybeans, and spices, sugar, white liquor, salt, chicken essence, peanut oil, and water into the pot. The water should cover the ingredients. If using a pressure cooker, you don't need to add that much water. Keep an eye on it while cooking, and if the water is running low, just add a little boiling water.

Below is a picture of the cooked dish. After cooking, taste the saltiness; if it's not enough, add some more salt, because I didn't put much at the beginning. You can also taste it while it's cooking, depending on personal preference. Once cooked, let it cool and store it in an airtight container in the refrigerator. On a winter morning, having a plate of these small dishes is very refreshing.