Prepare the ingredients needed for brewing douchi. Prepare enough ingredients first, such as soybean, low-gluten flour, high-alcohol liquor, shredded ginger, monosodium glutamate, sugar, cooking wine, fermented bean curd koji and so on. Three kilograms of soybeans are soaked two hours in advance. Put the soaked soybeans in a boiling steamer and steam for about two hours. After steaming, control the moisture. Pour 1.5 kg flour into the pot, stir-fry the flour with medium and small fire until it is slightly yellow, and take it out to cool for later use. Add 16g fermented bean curd koji into the flour and stir well. Spread the flour mixed with milk starter evenly on the soybeans, so that the soybeans are evenly coated with a layer of flour, and then spread the soybeans evenly. For better fermentation, spread the spread soybean with a layer of sufu koji again, and finally seal the soybean in the shade for fermentation for about three days.
Three days after brewing fermented soybeans and making them delicious, put the fermented soybeans into an oil-free and waterless basin, add 100g salt and 30g soy sauce, and then add shredded ginger, high-alcohol liquor and pepper. Stir thoroughly and evenly, then put it back into an oil-free and water-free jar, compact it by hand, seal it, and ferment it in the shade for about 20 days. Take out a spoonful of delicious lobster sauce, stir-fry the oil in a hot pot, add your favorite pork belly, and then add a little soy sauce, garlic slices, sugar, cooking wine and other ingredients to complete a mouth-watering lobster sauce pork belly.
Of course, lobster sauce can also make other delicious dishes. If you want to try to brew fermented soybean with unique flavor, do it yourself. I believe that if you cook lobster sauce and stir-fry your favorite dishes, you will definitely get an extraordinary flavor.