Materials: 5 kg of soybean, 700g of flour, 2g of Aspergillus oryzae, 0/250 g of salt 15 kg of water.

1. Soak soybeans in clear water for one night to allow them to fully absorb water.

2. The next day, after the soybeans are soaked, drain the water and steam the soybeans.

3. Spread the soybeans on the bamboo fence and ferment them indoors. It should be noted that the indoor temperature should be above 30℃.

4. Ferment for about 48 hours, mash the soybeans and continue to ferment until the soybeans are completely fermented.

5. Boil the large sea salt in a pot to completely dissolve the sea salt. After the salt water is cooled, pour it into the container, then pour in the lobster sauce and stir well.

6. Stir once a day in the first month, once every three days after one month, then once a month, and ferment once every four months.

7. After the impurities are filtered out with a strainer, the soy sauce is ready.