Ingredients: 2.5 kg of soybean, 2 kg of homemade chopped pepper, tender ginger 1 kg, and appropriate amount of salt.
working methods
First, wash and soak soybeans for one night;
Second, cook the soybeans, do not pour out the boiling water, put them in a fresh-keeping box, add about 50 grams of salt and mix well, and put them in the refrigerator for preservation;
Thirdly, when the temperature of soybean drops to hand temperature, put it into a suitable container for heat preservation and fermentation. In summer, beans don't need packaging. Fermented beans will have mucus outside;
Fourthly, chop the tender ginger and put it into Jiang Mo. If there is no tender ginger, you can use old ginger. Homemade chopped pepper (see remarks below);
Fifthly, add salt into fermented soybean, homemade chopped pepper, Jiang Mo and soybean water, and stir well. If there is little water, you can add some purified water or cold boiled water appropriately.
Sixth, put the douchi in a glass jar, seal the jar mouth with plastic wrap, and then cover it. If you don't have such a jar at home, you can use a crock, a pottery jar or a fresh-keeping box. The crisper can be put in the refrigerator.
Seventh, the prepared lobster sauce can be eaten in half a day.
Eighth, pay attention to the fact that all materials and containers can't be stained with oil or raw water in the production process.