Homemade red soy sauce

1

Prepare the required materials。

2

Put the musk beans in bubble hair。

3

I'm going to go to the skin

4

The bean petals are evaporated with a steam pan (about 20 minutes)。

5

Slightly cool, then chop it up。

6

It's enough to pour white wine over the soybean petals for two days, and if the sun is covered with gauze, I'll dry it。

7

In two days' time, the dry pepper will be ready to wash, the water will be boiled, the pepper will be boiled in the pot for a few minutes, and it will be recovered。

8

We'll break the boiled pepper with a mixer。

9

It mixes broken peppers, bean petals (with white wine) and salt。

10

Put the mixed sauce in the container, pour it into theseed oil, flood the bean petals, and put it in a better taste after six months。

11

That's what I did last time. There's only a few left。

1. After removing the skins from the bean paste, break it into small pieces; this makes the finished dish look better. 2. If you like it spicy, add more chili peppers; doing so requires adding more salt. If you prefer a numbing sensation, add Sichuan peppercorns. 3. When using, you can transfer it to a small bottle. If the bean paste rises above the oil surface, add more as needed; this ensures it won't spoil no matter how long it is stored. 4. For the white liquor, I just use the local Shaoyang Daqu, which costs a little over ten yuan a bottle. If you don't have that, any 52-degree white liquor will work. 5. If you don't have rapeseed oil, you can substitute it with other salad oil.