Broad Beans Sauce

My hometown Kangshan is located in Kaohsiung County.  There is a gorgeous specialty in my hometown called broad beans sauce.  The main ingredient is the broad beans.  The others are seasonings such as Chinese red pepper, chili and salt.  The way to make this sauce is not difficult but really consumes lots of time. 

Firstly, we have to put the broad beans into water to loose and soft it, and then the broad beans will peel off by it.  Secondly, steam the broad beans and put it to the place where is 30 degrees to ferment, and the germs will grow up.  After that, we need to put the seasonings mix up the broad beans.  Besides, we have to add some cold water for 400 grams and seal it with an airtight container.  At length, we need to stir it twice every week.  After 30 days, and then the thick broad beans sauce will be edible.

As a matter of fact, broad beans sauce is so common in every store or super market.  However, Kangshan’s broad beans sauce is famous than others because the broad beans are exposed to the sun for a long time to make it ripe.  And when put into a jar, they will add some sesame oil to make it smell good.  Everybody knew that the Kangshan mutton is delicious, but if doesn’t dip the broad bean sauce, it will be little inferior.  Kangshan’s broad bean sauce is the local product which now is famous for a long period time.