Homemade Spicy Bean Paste

Prepare the necessary materials.

Soak the broad beans in boiling water.

Peel the soaked fava beans

Steam the soybeans in a steamer until cooked (about 20 minutes).

Chop it finely after it cools slightly.

Pour in enough white liquor to cover the broad bean paste, and let it soak for two days. If there is sunlight, you can cover it with gauze and let it sun a little (don’t overdo it; the first time I made it, I dried out the liquor in the sun).

Two days later, remove the stems of the prepared dried chili peppers and wash them. Bring water to a boil in a pot, put the chili peppers in the pot to cook for a few minutes, then take them out.

Use a blender to crush the cooked chili.

Mix the crushed chili, douban (and the white wine inside), and salt together evenly.

Put the mixed sauce into a container, pour in canola oil to cover the broad bean paste, and after letting it sit for half a month, the flavor will be even better.

This is what I made last time, only a little is left.