The soy sauce here is different from that in the north. Wash and soak soybeans for a day or two, then put them in a pot and add water to cook them, twist them with your fingers, and then take them out and drain them. Put it in a dustpan and spread it out two or three centimeters thick. Cover it with some lotus leaves and Artemisia annua (or cloth) for about a week, and a long layer of green hair will grow inside. Mix edamame with salt, red pepper, prickly ash, ginger and garlic. Wash and dry the jar. Do not run water.

1. Every winter comes, I buy some soybeans. I usually choose northeast soybeans, choose them well before using them, and pick away the bad ones and sand! Wash and steam in a steamer.

2. Steamed beans should be mashed with tools, smashed into big bricks, wrapped in newspapers for winter fermentation, and placed in a cool and dry place.

3. Generally, the sauce pieces should be fermented for two months, and the made sauce pieces will have a pungent taste. At this time, the sauce pieces can be opened and cleaned. Because the sauce is fermented, mold often appears and the color is khaki, which is normal, not bad. After brushing the sauce with a brush, break it into small pieces and dry it. Do not store water to dry.

Step 3, stir the soybeans evenly, take a big plate, spread it evenly with mugwort leaves, put more mugwort leaves on it, then pour the mixed soybeans on it and spread it evenly, cover it with a fly net, and let it dry in the sun until the color turns black and becomes a sauce color.

Finally, according to personal taste, add any seasoning you like, mix it and put it in a jar to carry with you. Do it yourself and try your own craft.

I do some every summer, and it's probably the same.

Choose suitable soybeans to cook and cool, sprinkle them with strips and mix well, and sometimes spread them on a mat. We all bunk Artemisia annua to keep warm and prevent flies and insects. Stewed soybeans have the smell of Artemisia annua.

Ferment a layer of fluff, open it to cool and rub it by hand. Boil all kinds of spices in water, cool them, and put them in a jar to dry with beans.

You can also put it in a basin to dry, cover it with gauze or screen, and stir it for a few days. Keep drying.

Look at the water in the middle, or the cold water you have survived, remember to replenish water.

Add more salt. Easy to preserve.