1. Pick out impurities, such as broken ones.

2. Stir-fry the selected soybeans with a small fire, and add some dried tangerine peel and camphor leaves to stir up the fragrance.

3. Wash the fried beans with clear water and filter the water with a leaking tool.

4. Boil the washed beans in water. It's best to add water while cooking. Time depends on the number of beans. In a word, when you knead beans by hand, they can be easily kneaded into mud, and experienced colors can tell them apart.

5. Boiled beans will leak.

6. Fermentation: spread the douchi grass on the bottom of the basin (pot is also acceptable), then spread the cooked beans on the douchi grass while it is hot, and finally spread the douchi grass to cover the fermentation. It will take about three or four days, not too long, and it will be sour after a long time. The lid of lobster sauce is hot, and lobster sauce is covered with a layer of white. Turn it with chopsticks, and you will find it is like a lotus root.

7. Take out the fermented beans, add appropriate amount of salt, pepper noodles, ginger, garlic, pepper, etc., stir well and dry.

8. bask in the sun for a few days. After drying, the beans are black, one by one.