Boil the soybeans and make them into pieces for fermentation, which is what the northeast people call sauce pieces. Keep it in a cool and ventilated place for several months. When cooking, turn the salt water into salt water and pour it into the sauce jar. There is a bill.

Break the soy sauce pieces and put them in a salt water tank. After soaking, rake off the foam. The soy sauce tank should be placed in a sunny place, and the internal temperature of the soy sauce tank will rise and ferment. Also insist on raking every day (a sauce rake is a wooden stick with Allegro at the top) and throw away the foam.

A month later, the sauce was golden and fragrant. You can eat. But it's still a little thin, so we need to keep raking. The beans inside are poured into the sauce. It's always hot and frothy in the sauce jar in summer. At this time, there is a sauce dish, and those who like egg sauce can also make it. Very delicious.