2. When the soybeans can be crushed with your fingers, pick them up and drain them for later use.
3. Take a dustpan (woven with bamboo, which is breathable) and spread it with Toona sinensis leaves and walnut leaves.
4. Spread the cooked soybeans evenly on it until they get cold.
5. Spread the cooked soybeans evenly on it until they get cold.
6. After two or three days of fermentation, you can pull up the filaments (now called natto) by picking up the soybeans.
7. The longer the silk is pulled, the better the fermentation.
8. Mix with a large amount of salt, then add garlic, ginger, mountain pepper, dried tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well.
9. Stir natto
10. Put the mixed natto into the jar.
1 1. Seal the bottle mouth with a clean plastic bag.
12. Tie it with a rope so that air can't get in.
13. Prohibition