1, moldy dried broad bean cloves two pounds.

2, six pounds of fresh morning glory chili.

3, fresh pepper two two.

4, salt one catty eight taels.

5, anise ten roses.

6, eight grains of Sannai.

7, pepper two tbsp.

8, two taels of brown sugar.

9, mash about one catty.

10, the original degree of white wine about a catty and a half.

11, raw rapeseed oil one and a half pounds. Practice:

1, fresh chili peppers with a blender into the end, put salt and mix well, sealed with a lid and marinated for a day and a night; 2, will be thoroughly rinsed beans, drained, poured into the white wine, sealed with a lid and soaked for a day and a night. 3, in the very clean pot with about two handfuls of water, boil under the fresh peppercorns, star anise, Sannai, and then immediately after the fire, from the pot and poured into the very clean containers, quickly seal the lid and wait for use! 4, the next day, the ground chili pepper, bean seeds together removed. 5, the ground chili pepper, bean seeds together into a large pot, add brown sugar, mash, pepper, mix well. 6, and then poured into the water made of fresh peppercorns, star anise, Sannai. 7, mix well again. 8, loaded into very clean containers with a tightly sealed lid. 9, three, four days after the lid to check to see if there is no fermentation bubbling phenomenon. 10, at this point you can Canola oil can be poured, the amount of oil to drown over the bean paste about an inch high is appropriate.

If there are any fermentation bubbles, open the lid and let them breathe until the fermentation is complete, then pour in the rapeseed oil.

11, then seal the mouth of the altar and place it in a cool, backlit place. Remember to seal the mouth of the altar honey after each subsequent use. First, the practice of bean paste

Materials; soybeans, salt, water.

The soybean soybean selection, remove the bad, spoiled beans and other impurities, clean water, put into the pot with water to cook, to be soup 焅 net, cut not scorched, beans with a twist of the hand extremely crispy, out of the fire simmering to the next morning, the beans simmering into red. Then use a meat churn to grind into a uniform bean paste. Sauce mud dry and wet suitable, too dry is difficult to agglomerate into blanks, affecting the normal fermentation; too much moisture is too soft sauce blanks difficult to form, the core of the blanks are easy to hurt the heat, bugs, stinking defeat. Sauce billet size is generally appropriate to three pounds of dry soybean raw materials, about 30 centimeters long cross-sectional area of 20 square centimeters column, easy fermentation enzymes. In the indoor cool ventilated place to dry to the outside of the sauce billet dry (about three, five days), and then wrapped in a layer of kraft paper outside the sauce billet (to prevent corrosion of flies and insects, dust stains, etc.), placed in a cool place ventilated, billet spacing of about an inch, the sauce billet can be stacked up when the more layers, but separated by a thin strip of wood, about one week time will be the sauce billet to change the location to continue to be stored as before. Hair to a certain extent, the inside are long white hair is good. When the lunar calendar April 18 or 28 began to sauce. Remove the outer wrapping paper, the sauce billet into the water carefully cleaned, brush off the skin of all unclean things; then the sauce billet cut into the smallest possible pieces, into the tank. The jar should be placed in front of the window where the sun shines fully, in order to avoid too much shade, generally should be placed in the sauce jar on top of the masonry. Immediately after the large sea salt according to the ratio of two pounds of beans, one pound of salt with clean well water to melt, remove the precipitation, injected into the tank, water and crushed sauce billet is about two to one ratio. Then use clean white cloth to cover the mouth of the tank. Three days later, start raking. Every day with sauce rake (that is, a wooden stick stapled to a board below) rake, about a month of time to adhere to the rake, every morning and evening to play a rake, each time two hundred or so, the froth out of the samples thrown away, until the hair strength (the sauce surface of the froth) completely removed until the sauce will become very fine every day to play the rake, and so on the sauce can be eaten on the hair. In the meantime, special attention should be paid to avoid "covering the head of the sauce" - the fermentation of the sauce is too strong and produces a peculiar odor. In order to prevent rain and ventilation, the mouth of the jar should be covered with a "sauce jar hat". The traditional way of making a sauce hat in the countryside is to use broomcorn millet or reed straw to make a big straw hat shape, which is both breathable and rainproof.

The Northeastern soybean paste and pan sauce two do more.

Second, the practice of bean paste:

Materials; soybeans, quartz (a kind of fungus used for fermentation), salt, water.

First soybeans cooked in a pot, and then stirred with a meat churn, and not particularly crushed which there are a lot more than half of the beanstalks, participate in the queso. (My mom did it with ten pounds of soybeans put two small handfuls of cookies)

Dun into two cubes, put into the sun under the sun, to dry each side of a layer of shells, in fact, the middle is still soft when the six sides of the sun is good, wrapped in paper and put a period of time (the inside is basically also dry).

To the day of the sauce, there used to be a specific day, now you want to whenever you can, the sun good sauce block into small pieces, you will see a lot of hair, is long hair, put the altar after the water and salt (taste). Cover it with a fine gauze and put it in the sun (so that the sauce will ferment).

Lastly, you need to use the sauce rake every day (that is, a wooden stick stapled to a board underneath) every day pounding (must), the foam out of the sheng throw away, every day to get the sauce will become very fine.

When the sauce hair can be eaten