The first step is to soak soybeans in water until they are crushed with your fingers, which takes about half a day. The amount of beans can be more or less, depending on the container you use to dry the sauce.

Soak beans

The second step is to boil the beans, drain the water and let them cool.

Step 3, mix the beans with dry flour, and coat the soybeans with flour evenly.

Step 4, find a big carton, spread a clean and thick cloth on the bottom, and spread the rolled soybeans evenly on the cloth with a thickness of 2-3 cm. Then cover with fresh wormwood, subject to not seeing soybeans.

The fifth step, the third day, look at the long hair of soybeans, and when it is covered with white hair and green hair, it will ferment.

A roll full of flour

Step 6: Add beans and salt into the dried sauce basin according to the salt ratio of lobster sauce 10: 1, add water, cover it, put it in the sun, and cover the mouth of the basin with gauze. Then get up early every day and stir it. After 20 days, it will be basically sunburned. But it's best to bask in it for a few more days, and it's more appropriate to bask in it for a month.

Start loading and drying.

Step 7, wrap the dried sauce and scoop as much as you eat, which can be kept for several years.