Boil beans. Wash the soybeans with cold water, and then add tap water directly into the pot. The water should not be about two fingers deep on the soybeans. Then start cooking beans like rice, and cook the beans until they taste like noodles. After the beans are fished out, put them on a sieve for one night and let them cool thoroughly.

When the soybeans are cold, they begin to mix flour, and the soybeans are evenly covered with a thin layer of noodles, which are not adhered to each other. If the beans are too dry to stir, pour some remaining boiled water on the beans to cover the noodles.

Cover the beans (this step is disgusting, be careful). Spread three or four layers of newspapers on wooden boards or some breathable materials (avoid glass plates or plastic), and then spread a clean layer of white paper or kraft paper on the newspapers. Spread the mixed soybeans evenly on white paper, about a finger thick. Spread a layer of breathable paper on the spread soybeans. Don't open the doors and windows of the bean cover room often, and try to keep a hot and humid environment. When the temperature is low in spring, you can cover the paper with a towel, which is beneficial to bean fermentation.

When the soybean is covered on the third day, if the soybean is black, it means that the cover is appropriate. If they are sticky, it means high humidity. You can take off the paper covering them. After three days, the soybeans grow white hairs, and then wait for one or two days, and the white hairs turn green. It takes about two days to dry the beans covered with green hair in a sieve. The whole process of covering and drying beans will not exceed 7 days at the longest.

It is very important to mix the sauces before drying them. Be sure to listen to the weather forecast before mixing sauce. If there is no rainy weather in a week, you can mix the sauce. It needs to be sunny on the day of sauce mixing. Before mixing the sauce, pick up the green or black hairs wrapped in the beans and throw them away.

Add three or four ounces of salt to one catty of soybeans and four or five catties of watermelon pulp. First, wash the pepper and aniseed with clear water, take them out, add salt and soak them in a bowl of boiling water. After the water cools, pour it into the prepared big basin, then pour in the dried beans, stir and soak for two hours, then add the watermelon pulp and stir.

Cover the stirred soybean basin with a layer of cotton gauze, and sprinkle some pepper on the gauze to prevent flies.

Expose the bean paste basin covered with gauze to the sun, move it out in the morning and stir it once, and then move it back indoors at night to prevent it from getting wet. After drying for half a month, you can fry it when you smell the sauce.

Sauté ed sauce The sun-dried sauce is very salty, and usually some fried sauce is scooped out. Put oil in a hot pan, stir-fry some pepper aniseed, then pour in soy sauce beans and add water. Stir-fry over low heat until bubbling. Add a lot of chopped pepper, chopped green onion and Jiang Mo.

Wait until the water reaches the right concentration, add minced garlic, stir it a little, and mix it evenly to serve. It's better to mix sesame oil after cooking ~