First, the soybeans are cooked in a pot, and then crushed with a meat blender. Not particularly broken, but more than half.

Make it into two cubes and put it in the sun. Dry each face into a shell. In fact, the middle is still soft. When all six sides are dry, put them on a paper bag for a while (the inside is basically dry) and wait for fermentation.

There used to be a special day to put sauce. You can make the dry sauce into small pieces at any time. You will see a lot of green hair, that is, long hair. Put it in a jar, add water and salt (taste it). Cover with fine gauze and let it dry in the sun (so that the sauce will ferment).

Finally, you need to use a sauce rake every day (that is, point a board under a wooden stick) to pound it every day (definitely) and throw away the foam. The sauce will become very thin every day.

You can eat the sauce when it is cooked.