1. First, pick out the black beans one by one, not bad. Soak after washing 12 hours.
2. Steam in a pot. Heat is the most important thing here. The beans must be boiled, but the beans should be one by one, so that the beans look clearer and are not hard to eat in the mouth.
3. Drain the boiled beans in the leaky basket.
4. Fermentation. Put the drained beans in a dustpan and cover them with gauze. A week or so, great changes have taken place in the dustpan: black or white hyphae grow, and when the hyphae cover the whole dustpan, the first fermentation is completed. Of course, it can be observed every few days in this process, and it is appropriate to cover the whole dustpan with mycelium. My fermented mycelium is a little yellow-green and white.
5, mixing materials. Gently knead the first fermented beans with clean gauze (or directly with washed hands). It is best for each bean to be independent, because the beans that stick together taste bad. After rubbing beans, (add salt, Jiang Mo, minced garlic, pepper powder, Chili powder and other seasonings. According to your own taste), add a proper amount of high-alcohol liquor (I guess I put twenty or thirty grams), usually one or two salts per catty of beans. Stir the beans and seasonings evenly.
6. Wipe a jar with white wine, put the mixed beans into the pickle jar with lotus leaves, seal the jar mouth with plastic wrap, cover the lid, add water to the lotus leaves to isolate the air and start the second fermentation. After 7- 15 days of fermentation, the unique flavor of douchi will be formed, and then dried. Sometimes it doesn't matter if the weather is not beautiful, you can't dry lobster sauce once. When the weather is fine, you can put it back in the jar and take it out to dry. Although it will be more troublesome, the fermentation will be more thorough and the taste of lobster sauce will be better. Sun-dried douchi can be kept in a sealed container for a long time. (If the container for storing lobster sauce is dried, you can eat it early. )
You can also use an oil-free spoon or shovel every time you take out the lobster sauce, and seal it immediately after you take it out. Dried douchi can be stored in a cool and dry place 1 year without deterioration.