2. To cover the beans, you can use a dustpan or a carton (it is best to stick some holes in the carton to facilitate ventilation) to spread several layers of newspapers and a layer of oil paper inside, drain the cooked beans, pour them in while they are hot, and then find some old clothes or quilts to wrap them up and put them in a damp and dark place for fermentation.
3. Waiting: The hot summer is usually completed in two or three days, and the winter time will increase accordingly. You can try to see if there is temperature on the surface by hand. If it gets cold, the reaction is basically over. When waiting, we will prepare dried Chili, pepper, aniseed, cinnamon and fragrant leaves, add some water to make aniseed water, and let it cool for later use.
4. After fermentation, you can open the paper box. At this time, the beans had better be dark brown. If the color is too dark and smelly, the fermentation fails. If the color is too light, the fermentation is not complete.
5. Pour the fermented beans into a clean oil-free basin, immediately add salt and aniseed and stir, and pour in aniseed water, not too much to prevent it from being too thin (you can also directly mix Chili sauce without aniseed water). The ratio of beans to salt is about 1 0.5, which is adjusted according to your own taste.
6. At this time, beans can be eaten, but they have no sauce flavor. You need to put them in a jar and dry them in the sun. At this time, it will produce a strong sauce flavor and become sticky. At this time, the taste is the best. The temperature is high in summer, and soybeans are easy to deteriorate, so it is necessary to take them out to dry for a long time.