Raw materials: soybean, soy sauce jar, salt and water.

1, first of all, choose the beans, select the full and complete ones, you can directly soak them in water, wash the selected beans and soak them for one night until the skin of the beans is cracked.

2. Then steam the soaked beans in a pot until the beans are cooked, which takes about two hours.

3. Pour out the steamed beans, spread them out to cool, air dry the water, and then mix the beans with flour. The dosage is probably a little more than the degree that each bean can get a circle of flour.

4. Then the beans need to be fermented. Originally, if there was soy sauce koji, it was necessary to mix the soy sauce koji and flour evenly in the step of mixing flour, but it didn't matter if it was not good for a while, it just took a little longer. Cover the flat beans mixed with flour with clean Vitex negundo leaves.

5. Wait until the beans have a uniform layer of yellow-green mold, even if they are fermented.

6, the fermented beans are scattered, then cleaned, air-dried and dried for one night, prepare a pot of salted water, put it in a clean oil-free tank, and use three kilograms of salt and thirty kilograms of water for ten kilograms of beans. Put the air-dried beans in salt water, soak them completely, then cover the jar mouth with a breathable cover, put the sauce jar in the sun and let it continue to ferment.

7. The sauce jar needs to be turned once a day. After the turning, it will continue to cover the jar mouth to dry, and it will be dried in the sun. This process will be dried from spring to winter, and the beans will almost melt, and the soy sauce will be brewed.