1, the soybean removal of impurities, soaked in water to swell, steamed to paste.

2, the soybean material poured on the mat, mixed with flour mix, spread into about 3 cm thick, at room temperature 25 ~ 30 ℃ under the conditions of turning once a day, and then let it fermentation, about three or five days can be grown out of the deep yellow bacteria, put the outdoor drying that is for the sauce Ying.

3, the sauce Ying into the tank, add salt, ginger, and so on, and turn evenly, the next day to turn the tank, and then one day between stirring.

4, such as salting finished, the tank into the sauce billet, but be careful not to full tank, the mouth of the tank to leave a certain space to cover the lid, with lime mud or yellow slurry to seal the mouth of the tank does not make the air, to prevent bacteria and rainwater intrusion so that deterioration, in the sunshine for 40 ~ 50 days is the finished product.