Today we have been spending some time doing prep work for making doubangjiang, or chilli bean paste. My partner does the fun work and I get to help with peeling the skin from dried broadbeans and here, scraping the membrane and seeds out of the chillies.
After de-seeding, the chillies are left to soak in a salty water brine for several days before the prepared broadbeans are added.
Having made this style of chilli bean paste in previous years, my partner is going ‘off piste’ this year with his own version of the recipe.
If you would like to try it yourself, here is a recipe. The pictures will guide you through the process.