The Soul of Sichuan Cuisine — How to Make Sichuan Homestyle Douban

Buy fresh red peppers with few seeds.

Remove the stems from the red chili peppers, wash them, and drain the surface water. Then, take a large container that is free of water and oil, and use a knife and cutting board that are free of water and oil to chop the chili peppers, or use a clean food processor to crush them (no need to crush them too finely, coarse is fine).

Add about 3 jin of salt, stir well, and put it into a jar. The salt should be salty enough so that the broad bean paste won't turn sour easily. For 30 jin, you can use 2-3 jars. Depending on the use, you can put some Sichuan peppercorns in one of the jars to enhance the aroma. I like the fragrance of green Sichuan peppercorns.

Soak the moldy broad beans in beer for two to three days (keep an eye on them, making sure the beer just covers the broad beans, and add more beer in time if it’s not enough). Once softened, add about half a jin of salt and mix well. You can soak the beans in advance, or you can prepare the chili first and add the beans when they are ready.

Pour the soaked moldy broad beans along with the beer into the chili jar, mix evenly, then sprinkle a layer of salt, seal the jar mouth with plastic wrap, cover with the jar lid, and seal the rim of the jar with water.

After fermenting for a period of time, the chili will lose its fresh spiciness and start to become mellow and fragrant, at which point it can be used. During the first few months of fermentation, remember to take some time to stir the douban, and observe the fermentation. If you find any white growth, pour in an appropriate amount of high-proof white liquor to eliminate it.