How to make soybean paste:

Ingredients: 100 kilograms of soybeans, 80 kilograms of flour, 25-30 kilograms of salt, 2 kilograms of ginger, 100 grams of fennel, 100 grams of orange peel

< p>Preparation method 1. After removing impurities from the soybeans, soak them in water to swell and steam them until they become mushy.

2. Pour the bean ingredients on the mat, mix with the flour, and spread it to a thickness of about 3 cm. Turn it once a day at room temperature of 25 to 30°C, and then allow it to ferment. It will take about three to five days for dark yellow fungi to grow, which can be dried outdoors to become sauce.

3. Put Jiang Ying into the jar, add salt, ginger, etc., and stir evenly. Turn the jar the next day, and stir once every day thereafter.

4. After the salting is completed, put the sauce base into the jar, but be careful not to fill the jar. There should be a certain space at the mouth of the jar (about 17 cm from the mouth of the jar). Cover it with a lid. Lime mud or yellow mud is used to seal the mouth of the cylinder to prevent ventilation and prevent bacteria and rainwater from invading and causing deterioration. The finished product is dried in the sun for 40 to 50 hours.