1, select high-quality soybeans. Pour into the pressure cooker, the soybeans should not exceed two-thirds of the pressure cooker, and put in clear water, which should be less than the height of the back of the hand, that is, about one centimeter higher than the soybeans. It is advisable to turn on the minimum fire pressure for 20 minutes after the pressure cooker turns on the fire until the pressure cooker gives an alarm whistle.

2. When the pressure in the pressure cooker disappears, open the pressure cooker, pour out the pressed soybeans and spread them evenly in a bamboo dustpan. It is advisable to pinch the soybeans with your hands moderately hard and soft, and not too soft. If it is too soft, the lobster sauce made in the future will not be preserved for a long time.

3. After the soybeans are cooled, put on clean plastic bags. I put on two plastic bags, one in the front and one in the back, and let them out of the light and wait for fermentation. I put it in a foam box. Cover it with something to avoid light.

4. Observe the fermentation situation after one week, and it will be fermented as shown below. If it is not fermented well, continue to wait until it is fermented well.

5. Pour the fermented soybeans into the basin and mix the soybeans into a granule. Add seasoning, taking four Jin of soybeans as an example: salt120g, appropriate amount of Chili powder (added according to personal preference), pepper10g, ginger powder10g, and a little monosodium glutamate, mix well and put into the jar. It is advisable to wrap the seasoning evenly on each soybean.