The proportion of northeast soy sauce is one kilogram of soy sauce, three ounces of salt and three kilograms of water. The specific production process is as follows:

Material preparation: soybean, water, salt, etc.

1, wash soybeans and pick out bad soybeans. Then soak for 5 hours and cook the soybeans. It takes about two or three hours to soak the soybeans, which requires slow fire. Always turn over the pot and be careful not to boil it. Then it is smashed, not particularly broken, and there are more than half of the watercress.

2. Put the mashed beans into a square box. Press the beans hard, then turn the box over and let the beans slide out slowly.

3. Cut the cube of sauce into four parts with a knife, stick less water in your hand, and flatten the four sides of the sauce. Put the pieces of sauce in a cool place at night. Put it in the sun during the day, and dry every surface into a shell, but the middle is still soft.

4. Wash the surface of the sun-dried sauce (it is normal to have hair) and then make it into small pieces. Prepare a jar, first put water, then put salt, and mix well.

5. Cover it with fine gauze and put it in the sun (so that the sauce will ferment). You need to pound it with a sauce rake every day to get rid of the foam, and the sauce will become very fine every day. You can eat it when the sauce is cooked.