2. Make a fire in a large pot, and put the soaked beans and water into the pot. There should not be too little water to avoid the bottom paste, and there should not be too much water, so that the soaked beans will be thin. Less water can be added in the middle, pay attention to the heat, and add some water if it is burnt. After the beans are cooked, they turn red and redder, which means that the better the beans are, the more fragrant the sauce will be.
3. Crush the cooked beans without watercress. You can also use a manual crushing machine to crush the beans, so that the beans are crushed just right, which saves effort. Put the chopped beans on a flat plate and throw them together to make a piece of sauce, which will not crack.
4. Wrap the sauce pieces in newspaper and wrap the thread around them to prevent the newspaper from cracking. Then put the sauce pieces in a slightly hot place for fermentation. Just at the end of the kang, make a little room and put the sauce pieces. Not too hot, so the sauce will be too dry and will not ferment.
5. Generally, the sauce pieces need to be fermented for two months, and the made sauce pieces will have a pungent smell. At this time, the sauce pieces can be opened for cleaning. Because the sauce is fermented, mold often occurs, so if you see mold, don't be afraid, it is normal. Brush the paste with a brush and dry it.
6. Prepare a porcelain jar, put the dried sauce pieces into the jar together with water as required, and add salt. Add more salt. It doesn't matter if the sauce is salty, but if it's not salty enough, the sauce will turn into smelly sauce and it will taste bad. Generally, at least 4 kg of salt should be put in 1 kg of beans, which is of course related to the amount of water.
7. After the sauce pieces are put into the vat, they need to be fermented. At this time, it is necessary to use the sauce to crawl and pestle to beat the vat every day. It is to stir the mixture in the jar over and over again, so that the impurities in the sauce float on the water surface, and use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest.
8. The sauce jar should be covered with a piece of cloth, which should be breathable and impervious to ash. Cover it with a waterproof iron cover. When the sauce is fermented, the jar should be hit once every morning, and then the jar should be dried, that is, the iron cover should be removed and exposed to the sun. If you don't dry the jar, the sauce will have a bad smell and not taste good. Pay attention to waterproof in rainy days, and don't let rain into the tank.
9. The cooked sauce will be yellow and red. At this time, the sauce has a strong aroma and can be eaten.