1. Selected black beans are washed, soaked and drained.

2. Use a steamer to steam the black beans and then cool them.

3. Mix the koji bacteria and black beans to ferment. Koji bacteria: A type of microorganism. The most important thing in making soy sauce is to use koji bacteria to ferment beans to break down the protein in the beans and form amino acids, sugars and other substances.

4. After a period of time, when the mycelium is completely integrated into the black beans and becomes koji, then clean the surface and prepare for fermentation. Koji: Beans will be koji after being fermented by koji bacteria. The koji-formed beans are called koji with many spores and hyphae attached to them. After being placed in the vat and brewed, they are called tempeh.

5. Put the koji and coarse salt or brine into a urn and brew naturally for about 4 to several months, then dig a hole in the middle to take out the oil at the bottom of the kettle. Pot bottom oil: also known as "crude oil". After the beans are fermented for several months by the daily exposure method, the substances with higher specific gravity will sink to the bottom of the urn, forming a higher concentration of soy sauce, so it is called "pot oil". base oil”.

6. Steam and cook the oil at the bottom of the pot, then classify and season it. After bottling, sterilizing and other steps, the handmade soy sauce is completed!