It takes time to soak soybeans before making lobster sauce. Of course, this step cannot be omitted. There is no way to make lobster sauce because the surface layer of soybean without soaking will prevent condiment from entering the inside of soybean. It takes about one night to soak soybeans.

Take out the soybeans soaked overnight, wash them with clear water, put them in a pot with enough hot water, cover the pot, lower the heat, and stew for at least five hours until the soybeans are completely cooked.

How to identify whether soybeans are completely cooked? Stewed for a long time, you can open the lid and taste the taste of soybeans. When we find that the soybeans are soft and rotten, it means that the soybeans have been stewed to a suitable degree, and then we can take the pot for later use.

Wash and dry the douchi grass we bought, and then take the bamboo basket for fermented douchi prepared in advance and lay it flat in the bamboo basket.

Pour soft and rotten soybeans into a bamboo basket covered with douchi grass, cover with douchi grass and flatten it, then press the douchi grass with a heavy object to let the soybeans ferment for a long time.

It should be noted that this step takes at least 10- 15 days, and it is very important. If the fermentation process of douchi is not done well, it is equivalent to directly declaring that the production of douchi has failed, because the fermentation process determines the taste of douchi, and the fermentation has failed. Adding more seasonings will not help, so this step should be paid more attention.

After fermentation, take out the soybeans. At this time, you will find that soybeans become moldy and silky. Chop these soybeans with a knife, then put the prepared pepper, pepper, sesame, allspice powder, ginger and garlic into the pot and stir-fry with the soybeans. At the same time, add a proper amount of white wine and mix well together. Season with salt when finished. Take out the pan, and wait for the fermented beans to dry.