1, first prepare a catty of soybeans, first pick out the bad ones, and then pick out the bad ones. You don't need to wash the soybeans, first put them in the pot and stir-fry them slowly. Stir-fry until the soybeans are a little crispy and every grain is cracked.

2. Soak the soybeans in cold water for three hours first, and then add some salt, so that the soybeans can quickly absorb water and shorten the soaking time. Wash the soaked soybeans several times, and then take them out and put them in the basin.

3. Put the soybeans in cold water, boil them for 30 minutes after boiling, and cook the soybeans. After cooking, remove the soybeans and control the moisture. It is necessary to fully cool the soybeans and spread them out to cool them faster.

4, prepare a breathable basket, put a clean gauze, be sure to use breathable tools to ferment, so that the soybeans will not go bad, put the cooked beans in gauze and wrap them up, and take them to a warm place for fermentation for about four days. You can have a look at them halfway.

5. After the time is up, it has been fermented by this time, and a lot of wire drawing is enough. Pour them into a larger basin, add a proper amount of white wine for disinfection and sterilization, and add some salt to increase the bottom taste. Stir the lobster sauce thoroughly and evenly, then spread it on a breathable tool, and then take it to the sun to dry. If the weather is good, it can be left for three days.