Practice: Break the steamed bread into four pieces, ferment at about 10℃, dry it after Mao Mao grows, and break the steamed bread slices while drying until the steamed bread slices are completely dry and have no moisture. Boil water with aniseed pepper, let it cool and put salt on standby. Put the sauce koji and steamed bread slices into Chili water. Pepper water should be covered on steamed bread, the container mouth should be covered with gauze, tied tightly and dried. Pay attention to prevent rain, grease and insects from entering. Stir with clean grease-free chopsticks every day, and use it after half a month to 20 days, even better after one month. This container is finally made of pottery.

Soy sauce koji is usually made of steamed bread in the last year: soybeans are cooked, made into jiaozi, fermented at about 10, and hairy. Jiaozi is semi-dried, broken and dried until each bean is broken, and then placed in a cool and dry place for later use. This is soy bean. You can grab one. It's delicious. A little soy sauce is normal.

1. Put the steamed bread in a basin, cover it with cloth and put it in a warm and humid place (cool place). After about a week, the yellow enzyme bacteria will grow.

2. Crush the steamed bread, add salt, and mix with appropriate amount of water and stir evenly.

Put the basin in the sun for about two weeks to make the noodle sauce.

Note: Don't forget to stir the sauce up and down frequently.

Steam the steamed bread thoroughly and kill the mixed bacteria.

Cover it with plastic sheets while it is hot and get in close contact with the outside world.

After waiting for a week, I opened it and saw that there was a layer of yellow hair on it, which proved that the fermentation was complete.

After crushing, put it into a jar, add enough salt, stir well, cover it with transparent plastic film and put it in the sun. Sun for a while and stir. If the weather is fine, it can be dried in half a month.