2. Wash the soybeans to remove impurities and soak them in clear water until they become soft. Remember to change the water, or it will stink in summer. Let's soak for a day and a night first, and put water in the pot. After boiling, boil the water until it is soft and cooked. After boiling, control the water and sprinkle flour while it is hot, so that each bean is filled with flour.

3. Then find something breathable and put a cover pad on the chopping board. The cover mat is covered with newspaper, which is covered with white paper and evenly spread on the white paper.

4. Cover it with white paper. Cover the white paper with newspaper, cover it all, put it in a damp and warm room, and cover it with a quilt. Cover and ferment. About seven days. Don't rush in the middle, or you will easily fail.

5. After seven days, open it. This green Mucor is the best. That's it. This black one should be unsuccessful because there are many beans. Not evenly distributed. Not fermented well. This is not a failure, it is not completely black, and it can still be used when it is dry. If it is all black, it will fail.

6. Next, hang the fermented beans on the balcony. Dry in the sun, then clean the green bacteria, and then add watermelon or wax gourd, pepper or tomato.