First, the soybeans are cooked in a pot, and then crushed with a meat blender. Not particularly broken, but more than half.

Make it into two cubes and put it in the sun. Dry each face into a shell. In fact, the middle is still soft. When all six sides are dry, put them on a paper bag for a while (the inside is basically dry) and wait for fermentation.

There used to be a special day to put sauce. Now you can make the dry sauce into small pieces at any time. You will see a lot of green hair, that is, long hair. Put it in a jar, add water and salt (taste it). Cover with fine gauze and let it dry in the sun (so that the sauce will ferment).

Finally, you need to use a sauce rake every day (that is, point a board under a wooden stick) to pound it every day (definitely) and throw away the foam. The sauce will become very thin every day.

You can eat the sauce when it is cooked.

Eating northeast soy sauce is a necessary pickle, especially in rural areas, and it must be eaten at every meal. Mainly used for dipping lettuce, such as wild vegetables in spring, small root garlic, daughter-in-law and so on. And cucumbers and green onions in summer are also necessary for every meal.

Northeast miso can also be used for cooking, but because miso is fermented with soybeans for a long time, it stinks and is not suitable for cooking many dishes. However, it is still very good to stimulate appetite with eggplant stewed in miso.