Materials: soybean 1000g, chili 1000g, 500g of oil, ginger 80g, 200g of drums, 30g of rock sugar, a little salt, soy sauce 1 spoon, soy sauce 1 spoon, 1 onion

1, soybean wash soaked in water, put into the rice cooker to cook for three hours or so, adjusted to the insulation has been smothered for five or six hours.

2, chili onion cut into small dices, ginger minced.

3, the pot pour oil, put the ginger and popping incense, then put the onion diced.

4, stir fry transparent to enter the chili pepper fried until soft.

5, add edamame and soybeans stir fry evenly, the soybean water to cook soybeans into the pot, covered soybeans on the line.

6, stirring over low heat add soy sauce, soy sauce, rock sugar smothered for about 20 minutes, high heat juicing pay attention to the pot to prevent the bottom of the paste, out of the pot you can taste the flavor is not salty you can put some salt, because the drums are very salty.

7, soybean sauce is complete, cooled into a sealed container, refrigerator can be saved for a month or two.