Put the soaked soybeans into the pot and cover the pot with two fingers of soybeans. Boil a big fire and simmer a small one.
About 40 minutes, you can turn the wok up and down halfway, and be careful not to paste the wok.
Cook soybeans, let them cool, stir them into mud with a meat mixer, and divide them into two pieces by hand. Be sure to pat it firmly and use white paper.
Stick it on the outside of the bean blank, be sure to wrap it, stay away from dust, wait for fermentation and put it in a warm and ventilated place.
When adding soy sauce: 2 kg of salt 10 kg is boiled in water until it is completely cool, put in a sauce jar, soak the sauce blank in water, and put the paper outside.
Brush it off with a brush.
Make the sauce blank into small pieces, soak it in salt water, and cover the jar with white cloth.
Put it in a sunny place, pat it with a shovel every day after the sun comes out, and fish out the floating Mao Mao with a spoon.
Be clean every day, open a paste every morning after the sun comes out, and be sure to cover it when it rains.
The sauce soaked in rain is not delicious.
I don't know which city you are from. This season seems impossible because of the need for sunny weather.
We all make sauces on the eighth, eighteenth and twenty-eighth day of the second lunar month.
On the eighth, eighteenth and twenty-eighth day of the fourth lunar month, I don't know why.
I hope you can have good sauce to satisfy your appetite.