2. Put water in the pot, boil the fried soybeans until the soybeans are soft, and remove the soybeans. Put it on the top of the panel and chop it with a knife. The more broken, the better. Be careful not to cook the soybeans too soft. If you pinch them hard, they will break, but if you pinch them gently, they will not.
3. Knead the chopped soybeans into cubes as big as yellow bricks. Pay attention to compaction. After compaction, drop a few drops on the panel to squeeze out the gap inside. Pay attention to compaction, or it will break inside.
You can also wrap the soybean blocks with brown paper and yellow paper. Be sure to use paper, not fresh-keeping boxes. Paper is breathable, which facilitates the evaporation of water. Wrap it and put it in the fresh-keeping room of the refrigerator 1-2 months or so (it is made in winter in the north, so it doesn't need to be put in the fresh-keeping room, just put it in a cool and dry place).
5. 1-2 months later, the beans will ferment at low temperature, and there is a layer of white fimbriae outside, which is difficult to pinch. At this time, it will become a paste. Take out the torn paper and wash the remaining paper and pili with clean water and a small brush.
6. Which container with lid is bigger, because fermentation at room temperature will increase. Break the sauce and put it in. Colleagues who have broken the slices observe whether there are fimbriae inside the sauce slices (if there are fimbriae inside, it is because the pressure is not solid and there is a gap inside, so it will fail. Then sprinkle salt on the container and add cold boiled water (note that it is cold).
7. Put the container in a warm place and wait for fermentation. The fermentation time varies according to the temperature. About 3-5 days ago, open the lid and stir with a spoon to break up large pieces of sauce. After fermentation, it will be found that the sauce bubbles and becomes bigger. The sauce floats on top and the water is below. At this time, it should be stirred once every morning to facilitate the full integration of sauce and water.
8. Slowly, after about 15-20 days, you will smell the sauce, and the water and the sauce will blend together and become sticky, red and black. The sauce is ready. The preservation method of soy sauce is to put it in the refrigerator to prevent further fermentation. This is the practice of storing natural sauces by hand, without any additives.