Wash the soybeans, cook them in a pot (dark red), then seal them in a pot or jar and leave them for three days to a week (depending on room temperature). When beans are fermented into a layer of white Mao Mao, the raw material becomes. Slice Chinese cabbage, cut white radish into strips, stir-fry with beans, cut some shredded ginger and chopped green onion, and add a proper amount of pepper powder, which is even better. At this time, add salt and put it in a jar for sealing. After two days, all the filaments and white films on the beans were absorbed by the strips, and they were crystal clear and could be eaten when they were dark red. Put the radish strips and lobster sauce together in the jar and seal 15-.

He' nan Jiang Dou

Wash the soybeans and cook them in a pot. Take out the soybeans, control the moisture, and mix them with wheat flour, so that the soybeans can basically be wrapped in one layer and the beans will not stick together. Then put it on a dustpan, dustpan or wooden board, cover the surface of soybeans with a layer of cotton cloth or two or three layers of newspapers, and leave it indoors (in dog days) for about 10 day. (Note that the room is relatively closed to minimize air circulation. After three days of fermentation, the soybeans grow white hairs, wait another day or two, and then put the beans covered with green hairs in the sieve. Put soybeans into a jar or a jar and other pickling containers, then cut fresh watermelons into strips (without removing the white skin), stir them evenly with beans, cut some ginger shreds, add appropriate seasonings such as star anise and pepper, add 1000 g of salt per 1000 kg of raw materials, cover the containers with gauze (to prevent flies) for post-fermentation, and ensure full exposure to sunlight. The longer the ripening time, the darker the color of soybean, which is close to brown and black.