Soak the soybeans for 24 hours in advance. After washing them, you can pour them into the pot and cook for about 30 minutes. Pour the soybeans into the hot oil pan, add the washed spices, water, etc. and cook together. When the water content is almost the same, add white wine, soy sauce, salt and other condiments to taste, then slowly simmer over low heat until the juice is reduced. Yes, finally store in a clean container. How to make pure soybean paste without fermentation

First prepare about a pound of soybeans, soak them for 24 hours in advance, and then soak them in cold water. After cleaning, you can pour it into the pot and cook for about 30 minutes. You can add a small amount of salt to season according to your own taste. At this time, wash the star anise, peppercorns, cinnamon and other spices and prepare them aside.

Add appropriate amount of oil to the wok, then add the spices and stir-fry out the aroma. You can turn the heat down to avoid burning the spices. After the aroma comes out, pour in the cooked soybeans. You can add some boiling water to simmer. Generally, it will take about 20 minutes to simmer over medium heat. When the water content is almost the same, add soy sauce, salt, white wine and other condiments.

It is best to add a high degree of white wine, which can not only sterilize but also season, and increase the storage time of soybean paste. Simmer and stir the soybeans in the pot, and finally turn on low heat to collect the juice and remove the sauce. The prepared soybean paste can be stored at room temperature for one year, but the container must be cleaned and sealed.