The most authentic way to make soybean sauce is as follows:

Ingredients: soybeans (soaked in advance), scallions, onions, ginger, peppercorns, star anise, pepper, pepper, millet peppercorns, white wine, chopped pepper sauce, bean paste, salt, sugar, chicken powder, soy sauce.

1, the first soybeans soaked a night in advance, so that it absorbs enough water, so as to reduce the soybean stewing time, eating is also more soft. The soaked soybean clean, into the pressure cooker, and pour into the amount of water did not exceed the soybean. Add two tablespoons of salt into the bottom flavor, first with high heat until the steam, and then turn to low heat stew for 5 minutes. 5 minutes after the pot open the lid, let it cool naturally for a while.

2, onion broken into julienne, onion cut into slices, ginger also cut into julienne, all together, grab a small handful of peppercorns and a few star anise spare. Take the right amount of wire pepper and millet pepper, cleaned and cut into rings, put together, and then prepare 100 grams of chopped pepper sauce.

3, the pot of boiling oil, oil temperature is slightly hot, the shredded green onions and onions and other small ingredients into the pot, open a small fire and slowly fry a little, to extract the flavor of the small ingredients. Then add three tablespoons of bean paste to the pan, quickly use a spoon to slide loose, fried red oil, and then pour into the chopped pepper sauce and continue to fry for about 3 minutes. Drain the cooked soybeans and pick out the skins and add them to the pot.

4, first with a spatula stirring constantly, so that the soybean to absorb the flavor of the sauce, and then add 2 tablespoons of salt. The amount of salt here, can be slightly more, when you mix the noodles or sandwich when the flavor will be more full, but also easier to store. After that, add three tablespoons of sugar, one tablespoon of chicken powder, 20 grams of soy sauce, and continue to stir-fry to flavor the soybeans.

5, and smell the soybean flavor, pour in green and red pepper rings continue to stir fry for 2 minutes, the green and red pepper fried after, you can get out of the pot. Then to the sauce out of the pot, add 10 ml of high white wine and stir well, to inhibit bacteria.