Homemade fermented bean paste

1 jin of garlic cloves,

Peel the garlic cloves and let them air dry.

Crush into minced garlic and set aside for later use.

Wash the red chili peppers clean, let them cool and dry for later use,

Chop the red chili peppers into chili paste,

Chop the red chili peppers into chili paste,

Put it into the basin,

Add minced garlic and fine salt to the chopped chili sauce,

Then add white sugar and high-proof white liquor and mix well,

Mix evenly,

5 jin of dried Doubanjiang,

Then pour the sun-dried broad bean paste into the mixed chili sauce and stir well.

Then add the sun-dried Doubanjiang and mix evenly.

Cover it, place an appropriate amount of water on the edge of the fermentation, as shown in the picture. Keep it in a cool place for half a month to start fermentation, and take as needed when eating.