First of all, this brick-like thing is the sauce blank formed by soybean sauce's natural air-drying for 7,749 days, and it is also the main raw material for Koreans to make soybean sauce. Before making, workers should soak soybeans in clear water for a period of time, then cook them with high fire for a period of time until the soybeans in the pot are completely cooked, and then put them into this film grinder. With the high-speed operation of the machine, soybeans are quickly processed into bricks.

Secondly, next, in order to make the bean paste difficult to loosen during air drying, workers need to repeatedly compact the bean paste on the chopping board and put it on the straw rack prepared in advance one by one. After about a week, the surface of the bean cake began to become harder and harder with the evaporation of water. At this time, workers will tie the bean stalks with straw, then hang them in a cool and ventilated place and continue to air dry for one month until mold begins to grow inside the bean stalks, and then transfer them to a fermentation room covered with straw to help the bean cakes naturally ferment in the straw pile by using a constant temperature environment. After two months, the fermented sauce blank was covered with visible mold. At this time, the workers will send them to the pulp mill. First, they will wash off all kinds of impurities produced by fermentation on the surface of the sauce blank with clear water.

Third, at the same time, the workers on the other side began to be busy cleaning and disinfecting the cans for making sauce blanks with straw ash. After everything is ready, the workers first put the washed sauce blank into the crock, then inject the prepared salt water and the ingredients such as red dates and peppers needed in the process of pickling soybean milk, and finally put in the activated carbon that can remove heavy metals and other substances, and then the crock can be sealed. About half a year later, the water in the sauce jar had evaporated under repeated exposure day and night, leaving only soybean sauce full of strong sauce flavor. At this time, workers only need to bottle them and label them, and then they can sell them.