Ingredients
- 150 g dried board beans ( , peeled)
- 0.3 g kit starter
- 800 g to 1000 g fresh pepper
- 3 tbsp. minced ginger ( , optional)
- 30 ml white spirit ( , or other hard liquor)
- 250 ml cooled boiled water
- 50 g for beans +40 g (for fresh peppers) salt
- 2 tbsp. fermented sticky rice
- oil as needed
- a Jar
- 2 star anises
- 3-4 bay leaves
- 1 tablespoon red Sichuan peppercorn
- 1 small piece of Chinese cinnamon
- 1/4 teaspoon clove s
- 1/4 teaspoon fennel seeds
- 1 tsao ko
- 2 cardamons
Instructions
- 0'}, {'@type': 'HowToStep', 'text': 'After steaming, transfer the beans out immediately and spread to cool down. In summer, make sure they are cooled down completely. Then mix the starter with 3g flour.', 'name': 'After steaming, transfer the beans out immediately and spread to cool down. In summer, make sure they are cooled down completely. Then mix the starter with 3g flour.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 1'}, {'@type': 'HowToStep', 'text': 'Spread the starter to the beans and message with hands to make sure all the beans are loaded with starter.', 'name': 'Spread the starter to the beans and message with hands to make sure all the beans are loaded with starter.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 2'}, {'@type': 'HowToStep', 'text': 'Spread the starter to the beans and message with hand to make sure all the beans are loaded with starter.Then flat them and cover with a wet clean cloth (I soak the cloth in cooled boiled water and please keep the cloth away from the beans). Place on a baking cooling rack so there is air going through underneath and place in shadow place (try to avoid sunshine). Keep the temperature between 30 to 36 degree C and the air humidity around 80% (at least 70%). Wait for 24 to 48 hours until the white hair turns yellow.Stop the fermentation via drying under sunshine.', 'name': 'Spread the starter to the beans and message with hand to make sure all the beans are loaded with starter.Then flat them and cover with a wet clean cloth (I soak the cloth in cooled boiled water and please keep the cloth away from the beans). Place on a baking cooling rack so there is air going through underneath and place in shadow place (try to avoid sunshine). Keep the temperature between 30 to 36 degree C and the air humidity around 80% (at least 70%). Wait for 24 to 48 hours until the white hair turns yellow.Stop the fermentation via drying under sunshine.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 3'}]}
- 0'}, {'@type': 'HowToStep', 'text': 'Wash the pepper and air dry for 5 10 hours. And then cut into small pieces (I chop ginger along with peppers). Add around 40g salt and set aside for 1 hour before mixing with the beans.', 'name': 'Wash the pepper and air dry for 5 10 hours. And then cut into small pieces (I chop ginger along with peppers). Add around 40g salt and set aside for 1 hour before mixing with the beans.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 1'}, {'@type': 'HowToStep', 'text': 'Scoop the red peppers to the beans and discard the liquid on bottom. Mix in spices, 50ml oil and 2 tablespoons of fermented sticky rice. And transfer the mixture into the pot.', 'name': 'Scoop the red peppers to the beans and discard the liquid on bottom. Mix in spices, 50ml oil and 2 tablespoons of fermented sticky rice. And transfer the mixture into the pot.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 2'}, {'@type': 'HowToStep', 'text': 'This is optional! In the first 7 days, place in warm place (under sunshine ) and uncover by day and half covered by night.', 'name': 'This is optional! In the first 7 days, place in warm place (under sunshine ) and uncover by day and half covered by night.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 3'}, {'@type': 'HowToStep', 'text': 'Add oil to cover the doubanjiang (3 4 cm higher), cover the lid and place in warm place. Them we pass everything to time. Let it ferments for at least 3 months before enjoying.', 'name': 'Add oil to cover the doubanjiang (3 4 cm higher), cover the lid and place in warm place. Them we pass everything to time. Let it ferments for at least 3 months before enjoying.', 'url': 'https://www.chinasichuanfood.com/doubanjiang/#wprm recipe 17110
- 4'}]}
