2. After removing impurities from soybeans, soak them in clear water to swell and steam them to paste.
3. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce ying.
4. Put the sauce into the jar, add salt, ginger, etc., and stir it evenly. Turn the jar the next day and stir it every other day.
5. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the mouth of the jar (about 0/7cm away from the mouth of the jar), cover it, and seal the mouth of the jar with lime mud or yellow mud, so as to prevent bacteria and rainwater from invading and deteriorating. The finished product is dried in the sun for 40-50 minutes.