1. Choose large soybeans. The larger the beans, the stronger and more fragrant the taste. (Large soybeans do not have genetically modified problems)

2. The time is chosen around the beginning of spring, that is, in early and mid-February to make soybeans.

For different taste requirements, you can make pure bean flavored sauce, or you can make "Northeast Stinky Doenjang" with stinky tofu flavor.

If you make "Northeast Stinky Doenjang", the soybean seasoning time needs to be 25-30 days later, which is what many people call "February 2nd Soybean Sauce", from February 2nd to February 12th in the lunar calendar This period is from the Waking of Insects to the Spring Equinox.

3. Wash the soybeans, soak them in water for 18-24 hours, then use a pressure cooker (preferably a 26cm pressure cooker, 5 pounds and a half beans per pot) to boil, keep for 15-20 minutes and then boil Once, the soybeans can be mashed.

4. After the pressure of the pressure cooker is reduced, open the lid, pour out the water inside and control it to dryness. Knead the mashed soybeans into pieces and make one piece in one pot (more than 5 kilograms of soybeans). The larger the sauce piece, the better the fermentation effect.

5. Store the sauce cubes in a light room for 3-4 days. Once the surface is dry and the whole is firm, it can be put into a carton for storage and fermentation. The bottom of the carton is paved with corn straw, and the ventilation of the carton is determined according to the dryness and wetness of the sauce. The temperature of storing the sauce blocks is 16-22 degrees, and the slowly fermented beans have a pure aroma; black and gray hair will grow on the normal fermented sauce blocks.

If you want to make "stinky doenjang", you need to ferment it quickly at 25-30 degrees.

6. The time for making sauce is determined by the weather during the Grain Rain season. It is best to have continuous sunny days with a temperature of 18-25 degrees. Jilin and Liaoning (northern) have the Grain Rain season in late April, and cold areas in early May.

If you want to make "Northeast Stinky Doenjang", the time should be in late May. Folks often choose the 18th and 28th days of April in the lunar calendar.

7. The size of the sauce jar depends on the number of sauce pieces. The more sauce in the sauce jar, the better the fermentation effect; the location of the sauce jar must be sunny and ventilated, and the more sunlight, the better.

Crush the fermented sauce cubes, put them into the sauce jar, and add salt at a rate of 4 taels of salt per kilogram of soybeans. Add water based on experience. Do not add too much water at first, but add it gradually.

8. After 2 days, start clobbing, float out the debris and throw it away. Continue punching for 5 days to remove the floating debris; then clobber once every 2 days until the fermentation is completed. About 45 days. The aroma will be strong after 60 days of making the sauce. The Northeastern miso made by this method will taste even better after another winter. It can keep the aroma unchanged for 4 years of continuous storage.