1, around the second day of the second lunar month. Carefully select soybeans, remove insect bites, mildew and dead beans, wash them, put them in a large pot for 3-4 hours, and cook them thoroughly to reveal the fragrance of beans;

2. When the temperature drops to 40-50 degrees, crush the soybeans with a "bean pestle";

3. Wash your hands, pat the broken soybeans into "sauce pieces" of appropriate size, wrap them tightly with white paper, and put them in a cool and ventilated place for fermentation;

4. In the middle of April of the lunar calendar, take out the "sauce block", rinse off the pili with clear water, brush it with a brush, break it into small pieces, and expose it to the sun for three days;

5, the sauce jar is brushed dry, and there can be no oil stains;

6. According to the volume calculation, one part of salt is matched with three parts of sauce blocks, put them into a sauce jar, and add a proper amount of cold boiled water;

7. Put the sauce jar in a sunny place, cover it with a cloth, and never bring raw water, rain or oil in!

8. Make a "sauce rake" with pine (or basswood) and stir the sauce jar every morning and evening, which is called "beating the sauce jar". Removing mycelium residue on the water surface;

9. After about half a month, the fragrance came out;

A month later, there will be delicious northeast miso on your dining table.

Water in the sauce jar will produce maggots; If you put oil in it, it will become furry. Attention!

Northeast peasant women usually wear "sauce jar hats" on rainy days to prevent rain from dripping in.