The conventional cooking method produces bean paste, which has a mild taste and no flavor. Sichuan Qingshen Cuiwei Brewery adopts modern technology to improve the traditional Sichuan-style spicy bean paste. It uses instant dip method instead of steaming method to produce a sweet, spicy, spicy and unique cuiwei spicy bean paste. The sauce can be used directly as a dish, and it is also an exquisite seasoning and seasoning for various types of cooking, cold dishes and pasta. The production method is as follows. First, the flap water method: first dry or wet peeled bean patch installed in the basket about 25 kilograms, and then put a wooden stick in the barrel pot, until the water burns, the watercress Put the basket into the pot, and the basket rope is tied to the wooden stick on the side of the barrel. At this point, be careful not to float the watercress on the bottom of the pan. After watering into the water, the bean curd should be constantly stirred in the basket with a spade so that it will be evenly distributed. It will be soaked for 1 to 2 minutes. When it reaches the second degree of maturity, it can be quickly removed, soaked with cold water, then cooled, then drained and poured into the water. Quhe. Second, the production of watercress song: will be no significant water scald, pinch broken watercress with your fingers and visible white traces of watercress mixed raw material weight 0.03% cuiwei sauce song and 20% of the standard flour, fully mixed and installed in the song room In a bamboo braided plate, the thickness is preferably 2 to 3 cm, and the room temperature is maintained at 28 to 30°C. When the product temperature rises to 36°C, it is turned one time and the cake pieces are scattered and then spread. Afterwards, the maximum temperature of the product should not exceed 30°C. And up and down, left and right interchangeable disk position to adjust the product temperature, 2 to 3 days into a bean paste song. Third, the bean paste song fermentation: According to every 100 kilograms of bean paste song, add water 100 kilograms, 25 kg of salt preparation of fermented salt, boiled first salt water, then add a small amount of pepper, pepper, star anise, dried wolfberry; Sannai , Fennel, cinnamon, dried tangerine peel and other spice bags are boiled. After 3 to 5 minutes, remove the bag, pour the boiled solution into a cylinder or a bucket prepared with melted salt water, and pour the bean paste into the fermentation tank or the bucket. Its fermentation. The sauce will warm up to about 40°C soon after entering the tank. At this point, we must pay attention to every 2 hours or so, use both hands to stir the bean paste on the surface layer and the bottom of the jar evenly. After 1 day of natural sun exposure, it is recommended to lift the sauce 2 to 3 times per week. When the sauce is lifted, the sun-dried, more dry, darker sauce must be concentrated, and then it is pressed into the deep inside of the sauce. The color of the sauce gradually becomes red-brown with the increase of the fermentation time. After 2 to 3 months of exposure, it becomes sweet bean paste. Fourth, the production of chili sauce: according to 18% of the weight of pepper by adding salt, mixing and breaking, even with a well filled with juice in the fermentation tank (or pool), and then sprinkled with 10% salt in the cylinder surface. Then spread the polyethylene film, add the salt cover, no leakage of soaking juice, sealed anaerobic fermentation after 3 months mature pepper sauce. Fifth, the finished spicy bean paste: 100 kg fermented mature sweet bean paste, add 100 kilograms of cooked chili sauce, 2 kilograms of rice wine, stir well, into a sterilized cooling disinfection bottle, mounted to the bottle mouth 3 ~ 5 cm height stop, then infused with refined vegetable oil to the mouth of 2 to 3 cm, and then exhaust screwed tightly cover (cover a layer of wax cardboard, in order to avoid cover oil seepage), inspection, paste trademark, after the box is Finished product.