Add a little oil when the pot is hot, add flour when it is 50% hot, and hold a spoonful with a stainless steel spoon. Stir well, add soy sauce, mainly soy sauce, to make the color look better, and then add a little water to achieve a satisfactory consistency. If soy sauce is salty, there is no need to put salt. If it's too light, you can add some salt.

Then add more sugar and taste it yourself.

Then take the pot, that's all.

Or:

Flour is made of pure flour and usually kneaded into dough with water. It's just a flat cake the size of a small wine cup, boiled in salt water in a large pot and cooked. After taking it out, the sauce is stuffy and yellow, which is no different from ordinary sauce making. Generally, when making sauce in dog days, create a small space at the same time and do it by the way. After the fermentation is completed, the same salt water is poured into the jar and exposed to the sun with a gauze mask, but the water is less, because the sweet noodle sauce is used for direct consumption. The most interesting thing is that there is no sugar left in this process, but the drier the sweeter it is. The final product, the appearance is black and red very uniform paste.