Preparation method

1. Select materials. For black beans, choose fresh, plump, mold-free large black beans, and remove rotten seeds and impurities. For radish, choose green-skinned water radish.

2. Cook beans. Soak the black beans in clean water for 3-4 hours, wash them, put them in a pot and cook them, take them out and let them dry to remove the surface moisture.

3. Make music. Spread a layer of toon leaves at the bottom of the bamboo sieve, spread the cooked beans 3cm thick, cover with toon leaves, and cover the sieve opening with gauze. After 2 days, the beans will be covered with white mycelium. Turn them over with your hands, and after 2 days, the beans will grow. When the mycelium turns yellow-green, take it out and let it dry for later use.

4. Radish treatment: Peel off the roots of the radish, wash them, and cut them into 0.5cm thick and 2.5cm pieces. Put a layer of salt at the bottom of the tank first, then press one layer of radish and one layer of salt. Jar, sprinkle a layer of salt on top and marinate for 1-2 days, stirring once a day.

5. Boil the seasoning. Add water to the pot, add salt, pepper, and star anise, bring to a boil and cook until fragrant, let cool and set aside.

6. Soak beans. Place the dried bean curd in a basin, wipe off the yellow mold on the surface with a damp cloth, and pour in the cooled seasoning liquid. After soaking for 3-4 hours, the bean curd will absorb enough seasoning liquid.

7. Fermentation of ingredients. Wash and slice the ginger and garlic and pour the soaked beans into the radish jar, mix well, cover the jar mouth and ferment. Stir 1-2 times a day for the first 2-3 days, and continue fermenting for 15-20 days until the radish turns red and translucent. When it's cool, wash and cut the coriander into sections, stir in and let it soak for 1-2 days.

8. Packaging of finished products. Put the soaked radish beans into bags (bottles) and pack them into finished products.