Ingredients:

500 grams of edamame, 100 grams of peanuts, 1 small piece of pork, 50 grams of dried shrimps, 4 pieces of spiced dried tofu, 2 tsp of salt, 1 tsp of rice wine, 20 grams of sugar grams, 2 slices of ginger, 4 tablespoons of sweet noodle sauce.

Choose large and plump soybeans, wash and swell them, and cook over fire until soft

When the soybeans can be crushed with your fingers, remove and drain the water and set aside

Take a dustpan (made of bamboo, highly breathable), and put toon leaves and walnut leaves on it

Put the cooked soybeans evenly on it until it is ready. Cool

Put the cooked soybeans evenly on top and let them cool

After two or three days of fermentation, you will be able to pull out long strands when you pick up the soybeans (now It’s the so-called natto)

The more and longer the threads are pulled out, the better the fermentation is.

Mix with salt, the amount should be relatively large, then add garlic, ginger, Mix mountain pepper, tangerine peel, Sichuan peppercorns, chili noodles and other seasonings well

The stirred natto

Put the mixed natto into the jar

Use a clean plastic bag to seal the jar mouth tightly

Tie it with a rope to prevent air from entering

Close the lid

Add the bag to the outside. It is to prevent air from entering, and then put it in the sun for ten days and a half (this is to make the fermentation effect better), and then store it in a ventilated and cool place. You can take it out when needed. Stir together the chili powder.

This is the soy beans mixed with chili noodles. Chili noodles are an essential seasoning in this production process. Each bean must be fully wrapped, then placed in a dustpan and left to dry in the sun. When it is five minutes dry, it can be packed into boxes or jars for storage.