2. Put the prepared soybeans into the water to foam, and the soaked beans will swell all over, and the bean skin will burst, then pick out the bean skin and clean the beans.
3. Make a fire in a large pot, and put the soaked beans and water into the pot. There should not be too little water to avoid the bottom paste, and there should not be too much water, so that the soaked beans will be thin. Less water can be added in the middle, pay attention to the heat, and add some water if it is burnt. After the beans are cooked, they turn red and redder, which means that the better the beans are, the more fragrant the sauce will be.
4. Crush the cooked beans without watercress. You can also use the crushing machine to crush the beans, so that the beans you pay are finely crushed, which can save a lot of effort. Put the broken beans on the flat plate and throw them together to make sauce pieces, so that the prepared sauce pieces don't crack.
5. Wrap the sauce with clean cotton paper and wrap it around the outside to prevent the cotton paper from cracking. Then put the wrapped sauce pieces in a slightly warm place for fermentation. Not too hot, so the sauce will be too dry and will not ferment. It can't be too cold, so the sauce won't be fat.
6. Generally, the sauce pieces should be fermented for two months, and the made sauce pieces will have a pungent smell. At this time, the sauce pieces can be opened for cleaning. Because the sauce is fermented, mold often occurs, so if you see mold, don't be afraid, it is normal. After brushing the sauce with a brush, break it into small pieces and dry it in the sun. Dry it, don't store water.
7. Prepare a porcelain jar, put the dried sauce pieces into the jar with water as needed, and add salt. Add more salt. It doesn't matter if the sauce is salty, but if it's not salty enough, the sauce will turn into smelly sauce and it will taste bad. Generally 10 kg beans need at least 4 kg of salt, which is also related to the water quantity.
8. After the sauce pieces are put into the jar, they need to be fermented. At this time, it is necessary to pay attention to using the sauce to climb, that is, the sauce pestle, to hit the sauce jar every day. That is to say, every morning, the mixture in the jar should be stirred over and over again to make the impurities in the sauce float on the water surface, and then the foam floating on the surface and the black acrobatics should be skimmed off with a spoon, so that the sauce finally made is the cleanest and most fragrant.
9. The sauce jar should be covered with a piece of cloth, and it should be breathable and impervious to ash. Cover it with a waterproof iron cover. When the sauce is fermented, the jar should be hit once every morning, and then the jar should be dried, that is, the iron cover should be removed and dried in the sun. If you don't dry the jar or beat the jar, the sauce will have a bad smell and is not delicious. Pay attention to waterproof in rainy days, cover it, and don't let rain into the tank.
10. The prepared sauce will be yellow and red. At this time, the sauce has a strong aroma and can be eaten. Sauce dish, egg sauce, all kinds of delicious food ... When taking the sauce, you should pay attention to using a dry spoon instead of water.