The production of sweet noodle sauce is very simple. Oil, a little flour, soy sauce, sugar, add a little oil when the pot is hot, add flour when it is 50% hot, and use a spoonful of stainless steel. Stir well, add soy sauce, mainly soy sauce, so that the color looks better, and then add a little water until you are satisfied. If soy sauce is salty, there is no need to put salt. If it's too light, you can add some salt. Then add sugar and taste it yourself. Then, take the pot. Or: made of pure flour, generally, the flour is first kneaded into dough with water, but then kneaded into flat cakes the size of a small handleless wine cup, boiled in salt water in a large pot and cooked. After taking it out, the sauce is stuffy and yellow, which is no different from ordinary sauce making. Generally, when making sauce in dog days, create a small space at the same time and do it by the way. After the fermentation is completed, the same salt water is poured into the jar and exposed to the sun with a gauze mask, but the water is less, because the sweet noodle sauce is used for direct consumption. The most interesting thing is that there is no sugar left in this process, but the drier the sweeter it is. The final product has a black-red appearance and a very uniform paste, with a sweet taste in the sauce flavor.