Practice 1:
1, the steamed bread is broken into four pieces, fermented at the temperature of about 10 degrees, dried in the sun after the Mao Mao is ready to grow, and the steamed bread pieces are broken while drying, until the inside of the steamed bread pieces is completely dried and there is no water for later use.
2, boil water with pepper aniseed, cool and put salt for use. Put the sauce koji and the steamed bread pieces in the pepper water. The pepper water should cover the steamed bread, cover the container mouth with gauze, tighten it and dry it in the sun.
3. Pay attention to prevent rain, grease and insects from entering. Stir with clean and grease-free chopsticks every day, and use it after half a month to 20 days, even better after one month.
Practice 2:
1, put the steamed bread in the basin and cover it with cloth, and put it in a warm and humid place (in a shady place). After about a week, pieces of yellow enzyme bacteria will grow.
2. Crush the steamed bread, add salt, mix with appropriate amount of water and stir well.
3. Put the basin in the sun for about two weeks to make the noodle sauce.