How to make Sichuan soybean fermented black beans

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps of making Sichuan yellow soybean and fermented black beans.

1.12 Wash and soak the soybeans for a few hours.

2.21 Soak it as shown in the picture above.

3. Soak and drain.

4. Put it in a pot and cook. My mother said: If you like to eat something harder, don’t cook it so soft.

5.12 After the soybeans are cooked, take them out and drain them, spread them out in a container and wait for them to mold. The container for spreading the beans must be breathable at the bottom, otherwise they will go bad.

6.21 Look at how it looks like after a week. It’s moldy. Wouldn’t you dare to eat it? But this fermented black bean has to go through this process. Think about how much more terrifying the fermentation of stinky tofu is. Don’t you all eat it? Isn't it said that out of sight, out of mind? You can just pluck some of the hair out with your hands.

7. Seasoning for fermented black beans: salt, chili powder, pepper, and white wine.

8. Put the moldy soybeans in a bowl. Make sure there is no oil in the bowl! Then add salt.

9. Add salt and mix well.

10. Sichuan peppercorns My mother said: Sichuan peppercorns are more fragrant when bottled. So I listened to my mom and added some whole peppercorns.

11. I was afraid that the whole Sichuan peppercorns would be too pungent, so I asked my mom to put less whole Sichuan peppercorns and more Sichuan pepper powder instead.

12. Add chili powder. The amount of chili powder depends on your taste.

13. Adding strong liquor is very important. Without it, the fermented black beans will easily go bad.

14. After mixing everything well, put it into a food bag, tie it tightly and put it away. Open it in two days and try it to see if it tastes good enough. Add whatever flavor you like according to your taste. After more than 10 days, you can convert it into a sealed bottle! The longer fermented black beans are stored, the more fragrant they become.

Maybe someone in your family knows how to make Sichuan yellow bean fermented black beans, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.