One, the material preparation: 20 pounds of soybeans, 40-60 pounds of watermelon, five pounds of ginger, 5 pounds of salt.

Two, steps:

1, will be cleaned after the selection of soybeans, cooked in a large pot to eight points, with a bamboo curtain or cooler evenly spread out, covered with gauze (warm, low light natural fermentation, or inoculation of the sauce song, about 7-10 days after the soybean grains densely populated with 1-2cm long white mycelium), so that each grain of soybeans are growing a layer of earthy yellow mold, rub off the outside mold.

2, the first watermelon peeled and scratched, ginger sliced/shredded, boiled salted water with soybean ginger and then boiled once more, cooled down and added watermelon (watermelon juice: ripe watermelon seeded, peeled and then added to the tank, soaked soybean grains or soybean flour, add the amount of watermelon juice to submerge the soybean grains shall prevail), and finally into the tank fermentation can be.