Homemade soy sauce: Take 2.5 kilograms of soybeans, 500 grams of flour, 250 grams of wheat bran, and 1.8 kilograms of salt.

Put the soybeans into a container and soak them 20 cm in water. Stir thoroughly to remove impurities. Change the water and soak them for 4-8 hours until the beans are swollen and wrinkle-free. The beans can be cut off with your fingers. Rinse them with water for a few times. All over and let dry. Place it in a steamer and cook at a constant temperature of 110°C for 3-4 hours, then simmer for 2 hours and then leave it in the steamer. The next day, take out the beans and mix them with the above ingredients and put them into a pot with a thickness of 3-4 cm. Place them on a wooden frame in an empty house for fermentation. Open the doors and windows first to let out moisture, and then seal them at a temperature of 28-30°C for fermentation. , hyphae appear after 3-4 days. At this time, the materials are turned up and down, and the windows are half-open to disperse the mold. When the material is shaken by hand and powdery material is flying, it will become "qu". Put the koji into the jar, add 5 kilograms of 2 Baume degree salt water for every 5 kilograms of koji material, expose it to the sun to ferment the material, stir it with a wooden stick several times a day, and then mix it once every few days, after 2-3 months Use a gauze bag to squeeze out the residue.