2. Accessories: 750g of salt and appropriate amount of water.

3. Practice:

(1) Pick out the soybeans, broken beans and shriveled beans, put them directly into the frying pan without washing, and don't fry them in the oil dry pan. If you can't finish frying at one time, you can fry them in several times.

(2) Stir-fry over medium heat until the beans are slightly mushy, and just eat one that feels delicious.

(3) Because it is not easy to dry and fry before frying, after frying, wash it with cold water twice and take it out.

(4) Put the washed beans into a pot, pour 3 times the amount of beans into clear water and bring to a boil.

(5) Cover and simmer for about 1 hour until the beans can be crushed with your fingers. Be careful not to stir the dry pan frequently. If the water is boiled dry, you can heat the water inside without adding cold water.

(6) Take out the cooked beans and mince them with a meat grinder or a rolling pin while they are hot. If you like bean paste with watercress, you can use a rolling pin instead of crushing it too much. Don't pour out the soup of boiled beans in the pot yet.

(7) Take a small pot or a box, put some chopped beans into it, press and flatten it, and then pour it out to become a brick-like block, which is called a sauce block (round or oval). Generally, make one piece per catty. Don't make it too small, so the oil fermented inside will be less fragrant; If the chopped beans are too dry to be shaped, you can put some soup of the beans cooked in the pot just now, and don't dilute them to make sauce pieces.

(8) Air-cool the prepared pieces of sauce, air-dry them for another day or night until the surface is dry, and then wrap them in paper and put them in an unventilated and warm place (18~20℃ is the best) for fermentation, leaving it alone during the period; During this period, white hairs will grow on the pieces of sauce, which is due to fermentation. If it doesn't grow, it means that the pieces of sauce are not fermented and cannot be made into a big sauce.

(9) Sauce is served every year (as the Northeast people call it, it is to start making liquid sauce), and it can only be on the eighth, eighteenth and twenty-eighth days of the fourth month of the lunar calendar. I don't know why, except that this is the old rule. Two days before making sauce, take out the pieces of sauce and remove the wrapped paper, and then brush them clean with a brush under running water.

(10) Make the cleaned sauce pieces into small pieces, which can be broken or cut with a knife or hit with a rolling pin, and then air them on the cover curtain to dry the water vapor on the surface.

(1 1) Put 20kg of clean water into1.5kg of salt, bring it to a boil, turn off the fire, let it cool, pour it into a jar or jar, put the small pieces of sauce into it, stir well, cover it with breathable gauze and put it in a ventilated place. You can eat it after one month.

(12) During this period, you must pound 1 times or several times from bottom to top with a sauce pestle (made by wood) every day. At first, there will be small pieces, which will gradually melt away. After one month, the sauce is ready, and the freshly made sauce is thin and mushy. No matter whether the raw sauce is dipped in vegetables or the fried sauce has just the right concentration, the later,