Wash the prepared soybeans with clear water, put them in a pot, add clear water to cook them, take them out and put them in a sieve, control the moisture, then add a proper amount of flour and stir them evenly, so that the surface of each soybean is evenly covered with a thin layer of flour, which is beneficial to the current fermentation.

Step 2 ferment

When the soybeans are cooked, they can continue to ferment. It is best to spread newspapers on breathable materials such as wooden boards, and then spread soybeans under them, and put them in hot and humid conditions. A towel or a thick towel can be covered under the soybean, which is beneficial to the fermentation of the soybean. In summer, soybeans grow white hairs, which turn green in a day or two. At this time, the soybean has been fermented.

3. adjustment; adjust

Preparation is the main step of making watermelon sauce beans. When preparing, it should be adjusted according to the ratio of one catty of soybeans to three or four liang of salt and five catties of watermelon pulp. At present, appropriate amount of pepper aniseed and edible salt should be added. At present, it is necessary to cover the mouth of the bean basin with a layer of cotton gauze, then expose it to the sun and stir it once a night. Go back to the house to dry in the morning, so that you can smell the smell of soy sauce beans in half a month.

4, stir-fried beans

At present, we should continue to fire him if we smell the smell of watermelon sauce beans. Put oil in the wok and heat it. At present, excessive Chinese prickly ash aniseed is added, stir-fried and then taken out, then poured into the prepared watermelon sauce beans, mixed with more water, and then added with excessive chopped pepper, chopped green onion and Jiang Mo. The water outside is dry, just turn off the fire and take it out.