The fermentation process is not well mastered, and it is best to use cloth cover, and the fermentation should be stirred regularly, about once a day.
Remove the impurities in soybeans, wash the dust with water, soak for 8 to 10 hours, until the soybeans are swollen and wrinkle-free, control the water and put it in the pot, boil it until it is broken with a pinch of hand (generally cook for 2 hours, and then stew for 6 to 8 hours), and it is mushy and yellow brown.
Then cool the cooked beans, when the temperature drops to about 37℃, mix with flour, cover with a clean cloth, put in a slightly higher temperature place to ferment.
About 1 week can grow a layer of yellow-green hair, at this time rammed into small pieces, into the tank, and add salt and water, stir evenly.
Then put the jar in a warm place facing the sun. Ten days from now.
When the sauce is reddish and fragrant, it is ready to eat