1, materials: made of local cedar open mouth barrel (local markets are available), or choose the porcelain factory production of fire color old, pumping porcelain good, no dome tendons, no trachoma, the body of the beauty of the open mouth or altar rim of the porcelain altar.

2, the main ingredients: rice, locally produced a variety of indica, japonica and glutinous rice, the first sour soup with glutinous rice will be sour faster. Rice water and rice soup are available to rice soup for more, you can also use rice alone to cook rice soup made of sour soup; wild tomatoes, in the storage and cooking process, there is the protection of organic acids, containing vitamin C is not easy to be destroyed, the human body has a high utilization rate; tomatoes have a high sugar content, most of which is easy to be directly absorbed by the body of glucose and fructose.

3, water: be sure to use mountain spring water, raw and cooked can be.

4, sealing: sour soup prefabricated into the barrel (bubble altar), you can not have to be sealed to isolate the air, but must be covered with fresh leaves, gauze, boards, etc., to prevent mixing of debris, impurities and sour deterioration of bacteria.

5, placed: the initial system should be placed by the fire, so that its active enzymes are in the best state of growth, quickly into the acid. Soaking process because it does not need a lot of sour soup. Bubble altar should be placed in a dry, cool, ventilated, easy access to the place, and keep clean and sanitary.

6, bubble time: according to the main ingredients used, seasonal temperatures, mounting altar way, personal taste hobbies, a few days or even a few years.

7, with salt: choose a good salinity, color white, fine particles, impurities less Zigong well salt is appropriate.

8, small materials: the production of sour soup generally do not use small materials, but according to personal preferences and nationalities, regional variations, often choose white wine, wine, sweet wine (also known as mash juice, used to infiltrate the fine brine, to maintain the clarity of the soup and play a role in sterilizing and aromatizing, increasing the speed of fermentation and flavor), sugar cane (absorbing the smell, to prevent deterioration), brown and white sugar, brown sugar, dry chili peppers (seasoning and freshness), ginger, garlic, star anise, Cinnamon, grass nuts, pepper, pepper, antelope, etc. (to remove foreign, deodorization, aroma).

9, the above is a simple sour soup practice.