Materials? The right amount of water in soybeans is 2.5 times the weight of beans, and the grain salt is one third of the weight of beans.

The practice of traditional soy sauce in Northeast China?

Soak soybeans overnight and cook them in a pressure cooker for 40 minutes. If you want the beans to be darker, you should stay bored for a while.

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And then crushed.

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Make it into pieces of sauce, some triangular, most rectangular. Don't be too young. Then wrap it in clean paper and put it in a dry, ventilated and dark place.

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Open this one after four months. White hair and green hair are good fimbriae.

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Brush the roast sauce with a brush.

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Then break it into large pieces by hand and put it in a container, and put water and salt in proportion.

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Fight every morning and evening, and don't move at noon.

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Cover it with white cloth to let the sauce breathe and bask in the sun.

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Beat steak and skim foam every morning and evening. Sauce is food with soul. Beating steak with your heart is like massaging him. You can't delay it every morning and evening. Otherwise, it won't smell good.

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It took more than two weeks for the sauce to come out. You can eat it in a month.

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