Main ingredient: soybean 500g

Auxiliary ingredients: ginger 100g, salt 50g, dry red pepper 50g

1, soybeans in advance soak completely rise.

2, soybeans cooked in the rice cooker.

3, soybean cool, put in a sealed box or irrigation for the first fermentation.

4, ten days later, the top into this, a little sticky saliva.

5, ginger chopped.

6, sticky saliva soybean into a large clean bowl.

7, add salt.

8, add chopped ginger.

9: Add chopped chili.

10, mix well.

11, boil a pot of boiling water to cool, pour it in.

12, prepare a few clean bottles without water, put the mixed Lapa beans into the bottle, the cool water should be no beans, and then add some salt or cool cooked oil on top to do the isolation layer.

13, with plastic wrap tightly tied bottle mouth, put fifteen days after you can eat.