"The production of North Sichuan bean jelly includes four stages, eight stages and twenty-four processes." Talking about the production technology of bean jelly in northern Sichuan, Li Hua and her husband Ren Qisheng are a few treasures. According to reports, the raw materials of bean jelly in northern Sichuan are exquisite, and hemp skin peas with no pollution, long light, full granules and high starch content are selected in the mountainous area of northern Sichuan. Remove impurities, peel, soak in well water, push it into soybean milk with a stone mill, filter it with silk cloth, suspend it with linen cloth after a certain precipitation, mix it with appropriate well water to make slurry, and then stir it with bean jelly. Li Hua said: "The well water in the iron pot should be boiled to 80%. Pour a proper amount of slurry into the pot, break it up with a wooden stick, control the heat, slowly cook the bean jelly, and finally pour it into a crock and naturally cool it. " "In the past, bean jelly was sold, copper coins rotated and swayed, red oil flew over, and bean jelly was scraped into the bowl three or two times." Li Hua told reporters that the red oil component is the secret "treasure" of North Sichuan bean jelly. Stir-fry peppers with slow fire, crush them in a "stone nest", mix them with 32 kinds of natural Chinese medicine spices, such as star anise, cinnamon, fennel, etc., choose rapeseed oil for cooking, then pour all the materials into an oil pan step by step to fry them, take them out of the pan, add spices and Chili noodles, and stir evenly to remove residues, so as to obtain Chili oil. "Finally, we should pour Chili oil into a crock and add some rock sugar and cinnamon. And soak in the yellow mud for 30 days, and the red oil is served. " Li Hua said. "North Sichuan bean jelly also needs to be made into seasoning water, soaked in nine natural spices such as soy sauce, monosodium glutamate, sugar and cinnamon." Ren Qisheng added that the traditional craft has been replaced by automated mechanical equipment, and the old taste remains the same.