The specific steps for northeast farmers to make soy sauce are as follows:

Ingredients preparation: 5 kg of soybeans, 21 kg of boiled water, 1 small jars, 1.5 kg of coarse salt and 1 sauce pestle.

1. Choose high-quality soybeans.

2. Stir-fry the picked soybeans in a pot until cooked. Stir-fry the soybeans with darker color, and stir-fry the soybeans with lighter color.

3. Add water to the pot, boil it over high fire, and then cook it over low fire. It takes about 1-2 hours to cook the beans until they are soft and rotten.

4. Crush the beans and pile them into a paste of about 25ⅹ15ⅹ8cm for fermentation for about 3-4 weeks. ?

5. Good fermentation is enough.

6. Remove the package, and put the sauce pieces under running water to wash off the Mao Mao on the surface.

7. Put the dried minced sauce blank into a jar, add water to 751g of washed salt to boil and melt, remove the washed dirty DOG, pour it into the jar, and continue to add water to 11kg.

8. Cover and tie the white cotton cloth used for tofu.

9. Use a sauce pestle to draw a round paste from bottom to top and from outside to inside, with no less than 211 strokes twice a day.

11. The more you pound the sauce, the more it breaks.

after p>11 and one month, you can eat it after fermentation.