Ingredients: 2 white radishes (4-5 kg), 2 Chinese cabbages (7-8 kg), salt 1 kg, 45 g of thirteen spices, 2 kg of soybeans, half a catty of peanuts, 3 kg of celery, 2 kg of celery 1 kg, 2 kg of ginger and 2 pieces of tofu.

Exercise:

Step 1: Ferment soybeans. 2 kg of soybeans, soaked and boiled in a pot until 7-8 minutes cooked, not too cooked, otherwise the beans will be soft and rotten, affecting the taste. After cooking, put it in a clean basin, cover it and seal it for 3-7 days. The higher the temperature, the faster the fermentation. Keep it sealed and don't touch the air. A fine layer of white fluff will grow in a few days. Soybean sauce or other sauces we usually eat are naturally fermented in this way, with moderate viscosity, fresh and mellow taste, no impurities and no preservatives.

Step 2: After the peanuts are soaked, cook until they are 8 minutes cooked, and the taste is crisp. Don't overcook them to affect the taste.

Step 3: Coriander 1 kg, cleaned and dried, cut into small pieces for later use; 2 Jin of ginger is chopped and set aside.

Step 4: 2 white radishes (about 4-5 kg), cleaned, peeled and cut into strips with a width of 1CM. 99% of the calcium in white radish is on the skin, so try to eat with the skin.

Step 5: Clean two Chinese cabbages (about 7-8kg), cut one side of the vegetables into strips half a centimeter wide, and cut the leaves into wide strips.

Step 6: After the celery leaves are removed, they weigh about 3 kilograms, thoroughly clean the soil at the roots, and then cut into sections.

Step 7: Find an oil-free cauldron and put Chinese cabbage, radish, celery, Jiang Mo, coriander, peanuts and lobster sauce together.

Step 8: All ingredients add up to 20.5 kg, add 1 kg salt and a packet of thirteen spices (45 g), which is not too salty in the early stage, and marinate for 2 days.

Step 9: After mixing evenly, put it in an oil-free barrel, first spread the vegetables with the thickness of 10 cm, then cut the tofu into pieces and spread it on the vegetables, then spread a layer of vegetables and put a layer of tofu on it, then spread the remaining vegetables, cover them and marinate them, without sealing, but put them indoors to prevent rain and sun exposure.

Tips:

1. Note: Without chopped green onion, the whole dish will not be oily, otherwise it will spoil the dish.

2. Douchi can be eaten directly, stir-fried or fried with green peppers, but the best is fried egg fans with soy sauce!

3. Put the marinated finished product into a bowl with clean and oil-free chopsticks, and add appropriate amount of sesame oil and mix well. Radish is crisp and delicious, and the soy sauce is rich, especially the tofu in it has the taste of soy sauce and tofu, mixed with the unique taste of star anise powder, and served with a bowl of porridge. It's delicious!

4. Soybeans are especially suitable for menopausal women, people with high urine sugar and cardiovascular diseases, and friends who lose weight are also suitable;