1, using soy sauce koji essence to make soy sauce, firstly, you need to add water to 5 kg of flour, stir it evenly, and let it stand at 30℃ for about an hour to play the role of fermentation. Then cut the dough into pieces and steam it into flour cakes. The size and diameter of the flour cakes are preferably about 5 cm.

2. After steaming into a flour cake, after the flour cake is completely crushed, 50 grams of soy sauce koji and the crushed flour cake are mixed and stirred evenly, and placed at 30℃ for several days. After the distiller's yeast is stacked in a container, 4 kg of 50℃ salt water is added and stirred evenly.

3. Put the evenly stirred distiller's yeast in the sun, stir it once the next day, stir it again three days later, then stir it for about 2-4 times a day, and let it ferment for 7- 10 days to form fermented fermented soy sauce. Finally, grind the soy sauce, steam it and sterilize it to make soy sauce.