Ingredients: a bowl of soybeans (about 4 kg), a bowl of salt water, 250g of flour, 50g of soy sauce koji 1g, 50g of wheat bran, 2g of dried tangerine peel, one star anise, 50g of white wine, 50g of brown sugar 150g, and a small amount of monosodium glutamate.

Production steps

Step 1: Soak the soybeans.

First, we have to put the bought soybeans into the pot and start soaking. After adding a proper amount of water, we can soak it for about 3 hours, and then we can take it out and drain it. Then we have to pick out the empty shell of soybeans and the broken soybeans inside, and then cook them in a pressure cooker. In the process of cooking soybeans, we can stir-fry the prepared flour and wheat husk slightly until the surface is slightly yellow.

Step 2: soybean fermentation

Next, we pour the cooked soybeans into a clean basin and wait until they are completely cool, then add flour, soy sauce koji and wheat bran and stir well. Then put the stirred soybeans into a clean container, then cover them and put them into the room for fermentation. After a day and a night of fermentation, we can see that there are many white hyphae on the surface of soybean. At this time, we turn the soybeans over and continue to ferment for the same time.

Step 3: Sun-dry soybeans.

Next, after a day, we will find that there are many green things on the surface of soybeans. At this time, we can pour the prepared salt water into the container, not too much, just enough to cover the soybeans. Then put a little salt in it, and then we put it in the sun for about 6 months, and the soy sauce is completely mature. If you want to eat something special, you can also put our soy sauce into the pot, add the spices and seasonings we prepared, and finally filter it to make spiced soy sauce.