Prepare ingredients: soybeans, salt, and high-alcohol liquor.

Step 1: Prepare whole soybean, do not wash it, pick out the bad ones, put them in a wok, and stir fry slowly until there is a little hard shell on the surface of soybean, and there are cracks on each grain.

Step 2: Soak the fried soybeans in cold water for three hours. You can add some salt when soaking. Adding salt can make soybean absorb water quickly and shorten soaking time.

Step 3: Clean the soaked soybeans, put them in a pot, add water that hasn't touched the soybeans, and cook for 30 minutes on low heat. Cook the soybeans, take them out, drain them, and cool them thoroughly.

Step 4: Prepare a breathable tool, spread a layer of gauze, first put the beans in the gauze, then wrap them, cover the surface with a clean towel to keep warm, and put them in a warm place for fermentation for 3-4 days. You can have a look on the way. When operating this step, be sure to cool the beans and put them in gauze, and let the beans breathe, otherwise the lobster sauce will go bad easily.

Step 5: After four days of fermentation, there will be a layer of wire drawing on the surface, then pour it out, put it into a larger pot, add a proper amount of high-alcohol for sterilization, add a proper amount of salt to increase the bottom flavor, mix well, then put it on a clean and breathable tool and take it to the sun to dry. If the weather is fine, it can be dried in about three days.

Ok, our Sichuan lobster sauce is ready. When used for cooking and frying meat, it is very fragrant.