5 kg of soybean (preferably new soybean in autumn of that year), salt 1.5 kg.

Production method:

As the old saying goes, you can make sauce pieces in the twelfth lunar month, but it takes a long time to ferment the sauce pieces at this time, and the so-called musty smell of the prepared sauce is a bit heavy. People who like this taste will start making it in the twelfth lunar month. If you like incense, do it between the third day of February and the eighth day of the eighth lunar month.

1. Pick out the broken beans and shriveled beans, put them directly into the wok without washing, and don't fry them in the dry pan. If you can't fry it all at once, you can fry it several times.

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

3. Because cleaning before frying is not easy to dry and fry, it is washed twice with cold water after frying and fished out;

4. Put the washed beans into the pot, and pour 3 times the amount of water to boil;

5. Cover the pot and cook for about 1 hour. Cook until the beans can be crushed with your fingers. Be careful not to stir the griddle frequently. If the water is boiled, you can heat the water inside. Do not add cold water;

4. Take out the cooked beans and grind them with a meat grinder or a rolling pin while they are hot. If you like douban in the sauce, you can use a rolling pin, not too broken. Don't pour out the soup of boiled beans in the pot yet;

5. Take a small pot or box, put some chopped beans in it and flatten it, then pour it out and turn it into a brick block, which is called a sauce block (round or oval). It's usually a kilo. Don't make it too small, so the fermented oil in it will become less and less fragrant; If the chopped beans are too dry to form, you can put some freshly cooked soup in the pot, and don't dilute it into a piece of sauce;

6. Air the prepared paste for another day or night, the surface is dry, then wrap it in paper, and put it in a ventilated and warm place (18~20 degrees is the best) for fermentation, leaving it alone during the period; During this period, white hairs will grow on the sauce pieces, which is because of fermentation. If it doesn't grow, it means that the sauce is not fermented and can't be made into big sauce.

7. Sauce is served every year (as the Northeast people call it, it is to start making liquid sauce), only on the eighth, eighteenth and twenty-eighth day of the fourth lunar month. I don't know why, but I know it's an old rule. Two days before making sauce, take out the sauce pieces and remove the wrapping paper, and then brush the sauce pieces with a brush under running water;

8. Make the brushed sauce into small pieces, which can be cut with a knife or smashed with a rolling pin, and then air them on the cover curtain to dry the water vapor on the surface;

9. Put 20 kg of clean water into 1.5 kg of salt, boil and mix well, turn off the fire and let it cool, pour it into an altar or jar, put a small piece of sauce in, mix well, cover it with breathable gauze and put it in a ventilated place, and eat it one month later;