2. When the temperature of soybean drops to hand temperature, put it in a suitable container, cover it, wrap it in a plastic bag and ferment it in a warm place for about 3 days. Fermented beans will have mucus on the outside.
3. Then we cut the tender ginger into Jiang Mo. If there is no tender ginger, you can use old ginger and add our homemade chopped pepper.
4. Mix fermented soybean with salt, homemade chopped pepper, Jiang Mo and soybean water. If there is little water, you can add some pure water or cold water appropriately.
5. Put the douchi in a glass jar, seal the jar with plastic wrap, and then cover it. If you don't have such a jar at home, you can use a crock, a pottery jar or a fresh-keeping box and keep it in the refrigerator.
6. The prepared lobster sauce can be eaten after half a day. Note that all materials and containers must not be contaminated with oil or raw water during production.