Ingredients

Soybeans, red bell peppers, salt, sugar, rice wine, peppers, dried chili peppers

Steps

1, wash soybeans, control the water, on the frying pan to fry (peppers, dried chili peppers into the frying together), frying and then use a food processor to grind into powder. Then add a little sugar, add enough salt and mix well.

2, will be cleaned, cut small pieces of pepper, with a food processor into a paste, mixed into the above soybean meal, and then add an appropriate amount of rice wine, mix well (note: do not add water, only with pepper paste and rice wine mix). Inside the soup spoon in the picture is made two months ago, and the color is obviously different from the new one.

3, bottling, room temperature, no direct sunlight storage (cover, but do not seal, remember. I have removed the cap sealing plastic ring). It can be eaten after one month. Ingredients

100 kg soybean flour 80 kg salt 25-30 kg, ginger 2 kg cumin 100 grams of orange peel 100 grams

Steps

1. soybean removal of impurities, soaked in water to swell, steamed to paste.

2. Pour the soybean material on the mat, mixed with flour mix, spread into about 3 cm thick, at room temperature of 25 ~ 30 ℃ conditions, turning once a day, and then let it fermentation, about three or five days to grow a deep yellow bacteria, put outdoor drying that is the sauce Ying.

3. Put the sauce into the tank, add salt, ginger, etc., and turn evenly, and then turn the tank the next day, and then stir once a day.

4. When the salting is finished, the tank is put into the sauce billet, but be careful not to fill the tank, the mouth of the tank should leave some space (about 17 cm from the mouth of the tank), cover the lid, seal the mouth of the tank with lime mud or yellow mud, do not make air permeability, to prevent the bacteria, the intrusion of rainwater, so as to deteriorate in the sunshine for 40 to 50 a is finished.