1. Boil the beans. After washing the soybeans in cold water, put them directly in the pot and add tap water until they are about two fingers deep. Then start cooking beans like stewed rice, and cook the beans until they taste a little noodle. After the beans are fished out, put them on a sieve for one night and let them cool thoroughly.
2. After the soybeans are cool, start to mix the noodles, and evenly wrap a thin layer of noodles outside the soybeans without sticking to each other. If the beans are too dry to be mixed, pour a little of the remaining boiled bean water on the beans to make them cover the noodles.
3. Cover the beans (this step is disgusting, be careful) spread three or four layers of newspapers on wooden boards or some breathable materials (avoid using glass plates or plastics), and then spread a clean layer of white paper or kraft paper on the newspapers. Spread the mixed soybeans evenly on white paper, about a finger thick. Spread a layer of breathable paper on the spread soybeans. Don't open the doors and windows of the bean-covering room frequently, and try to keep a sultry and humid environment. When the temperature is low in spring, you can cover the paper with a towel, which is beneficial to bean fermentation.
4. When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered just right. If they are sticky, it means that the humidity is high. You can remove the paper covered on them. Three days later, the soybeans grow white hairs, wait for another day or two, and the white hairs turn green. Put the beans covered with green hairs in a sieve and dry them in the sun, which takes about two days. The whole process of covering beans and drying beans will not exceed 7 days at the longest.
5. It is very important to mix the sauce before drying the sauce. Be sure to listen to the weather forecast before mixing the sauce. If there is no rainy weather in a week, you can mix the sauce. It needs to be sunny on the day of mixing sauce. Before mixing the sauce, pick up the green or black hairs wrapped in the beans and throw them away.
6. One catty of soybeans with three or four liang of salt and four or five catties of watermelon pulp. First, wash pepper and aniseed with water, remove them, add salt and soak them in a bowl of boiling water. After the water cools, pour them into a prepared big basin, then pour in the sun-dried beans, stir and soak them for two hours, and then add watermelon pulp to stir.
7. Put a layer of cotton gauze on the mouth of the evenly stirred soy bean basin, and sprinkle some pepper on the gauze to prevent flies.
8. Put the soy bean basin covered with gauze in the sun, stir it once when you move out in the morning, and then move it back indoors at night to prevent rain. After drying for half a month, it can be fried and eaten after smelling the sauce.
9. Stir-fried sauce The sun-dried sauce is very salty, and it is usually eaten after some frying. Oil in a hot pan, put some pepper aniseed and fry until fragrant, then pour in soy sauce beans and add water. Stir-fry on low heat until bubbling, add a lot of chopped peppers, chopped green onion and Jiang Mo.
Wait until the water reaches the right consistency, add the minced garlic, stir it a little and mix well to serve. It's better to mix sesame oil after cooking ~