Materials; Soybeans, salt and water. Carefully select soybeans, remove bad and deteriorated beans and other impurities, wash them with clear water, put them in a pot and cook them with water. When the soup is clean, they must not be burnt, and the beans are extremely crisp and rotten by twisting them with your hands. Turn off the fire and stew them until the next morning, and the beans will be red. And then ground into uniform bean paste by a meat churn. Wet and dry sauce is suitable, and it is difficult to reunite into blanks if it is too dry, which affects normal fermentation; If there is too much water, the sauce blank will be too soft and difficult to form, and the core will be easily damaged by heat, insects and rancidity. Generally, the size of the sauce blank is 3 kg of dried beans, which is about 30 cm long and has a cross-sectional area of 20 cm 2, which is easy to ferment. Dry the sauce in a cool and ventilated place indoors until it is dry outside (about three or five days), then wrap a layer of kraft paper outside the sauce (to prevent the corrosion of flies and insects, dust pollution, etc.), and put it in a cool and ventilated place. The spacing between the blanks is about one inch. The sauce blanks can be stacked in layers for a long time, but separated by thin strips. It takes about one week to change the position of the sauce blanks and continue to store them as before. To a certain extent, it is good to have white hair inside. The sauce will be served on April 18 or 28 of the lunar calendar. After removing the outer wrapping paper, carefully clean the sauce blank in clean water and brush off all impurities on the skin; Then cut the sauce blank into as small pieces as possible and put it in a jar. The jar should be placed in front of the window where the sun shines fully. In order to avoid the atmosphere being too cool, the sauce jar should generally be placed on the masonry. Immediately, the large sea salt is fully melted with clean well water according to the ratio of 2 kg of bean material and 1 kg of salt, and the sediment is removed and injected into the tank. The ratio of water to minced sauce blank is about 2: 1. Then cover the cylinder mouth with clean white cloth. Raking began in three days. Rake with a sauce rake (that is, a board is ordered under a wooden stick) every day for about a month. Rake once every morning and evening, about 200 times each time, and take out the foam and throw it away until the foam on the surface of the sauce is completely removed. Rake every day, the sauce will become very fine, and you can eat it when the sauce is fat. In the meantime, we should pay special attention to avoid "covering the sauce head"-the sauce is fermented too hard to produce odor. In order to ventilate and prevent rain, a "sauce jar hat" should be put on the jar mouth. The traditional method of making rural sauce cap is to weave straw or reed straw into a big straw hat with local materials, which is both breathable and rain-proof.