Tools/materials: soybean, pot, gauze, clear water, steamer, salt, glass tube, big basin, ginger, millet pepper, bowl, white wine, chopped pepper, chopsticks.

1, first soak the soybeans one night in advance, and pour the soaked beans into the pot to cook for about an hour. Boil the beans to reddish brown, and they will rot with a gentle pinch, which is cooked.

2. Prepare a piece of gauze and scald it in boiling water. Spread the scalded gauze, pour it into the cooked soybeans, spread it, cool it, cover it with gauze, and ferment it for two days at about 30 to 40 degrees.

3. Add a tablespoon of salt to the boiled soybean water, stir until it is completely melted, and then pour it into a glass jar for sealing and preservation. Two days later, the soybean has produced a large number of hyphae, which have been fermented and poured into a large basin for later use.

4. Prepare a little ginger, cut it into Jiang Mo, chop a proper amount of millet, and put it in a bowl for later use. Add a little high-alcohol liquor to the fermented soybean to remove the beany smell, and at the same time, it can keep it safe for a long time.

5. After stirring well, add chopped pepper and Jiang Mo, add 30 grams of salt to a catty of soybeans, stir well with chopsticks, then pour the prepared soybean salt and stir well, put it into a clean glass bottle without water and oil, seal and marinate for two weeks, and the water fermented soybean is ready.