1, watermelon, to be fully cooked, Shatian thin-skinned watermelon is the best; Soybean, full, without moldy and deteriorated particles, should be made by Fulitian.
2, boiled beans: until the soybeans are cooked, completely maintain the granular state of soybeans, and the heat is slightly larger.
3. Noodles: After the soybeans are cooked, take them out and control the noodles with water. After controlling the water, put it in a pot and sprinkle with white flour. Move them up and down so that each bean rolls evenly on the white flour.
4, black beans: first prepare a place to cover beans, which is required to keep warm and airtight. Prepare some straws or saws to spread on the ground (to warm the beans), then spread a bag or thicker paper on it, spread the rolled beans evenly on the paper, then spread a layer of white paper on the paper, cover the paper with a quilt and start to cover the beans. It is not allowed to open the quilt to observe the beans in case of temperature loss. At this time, it is necessary to cover beans at high temperature.
5, drying beans: After three days, I smelled a strong musty smell, indicating that the beans have been covered and the paper and quilt have been opened. At this time, there is a thick layer of brown fine hairs (mold) on the surface of the beans, and the beans are sticky. Take out the beans and spread them in the sunniest place. Start drying the beans, dry them.
6. Picking beans: After the beans are completely dried, gently pick off the fluff of the bean noodles and remove impurities with a broom.
7. Going to the jar: It is best to put the mashed beans into the jar indoors, peel the watermelon, mash it with salt and put it into the jar, and stir well. The ratio is: 1 kg beans, 4 kg melons and 4 salts, 1: 4: 0.4.
8. Sauce drying: After the cylinder is finished, cover the mouth with a white cloth and tie it with a rope, and put it in a sunny place to start drying. Sun drying is also called fermentation. The next day, according to the thickness of the sauce, add the boiled water of pepper, fennel and aniseed. On the third day of lowering the jar, the sauce surface bulged upward for obvious fermentation state, and then the sauce flavor began to become rich and the sauce color began to deepen to yellow-brown. Depending on the end of fermentation, add shredded ginger or sliced ginger, and some even add cooked peanut beans.
9. Stir the sauce: Stir the sauce once every morning and evening. It is best to stir the sauce up and down, and you can eat it in about a month.