How do farmers in Northeast China make soy sauce?

The steps for farmers in Northeast China to make soy sauce are as follows:

Ingredients: 5 kg of soybean, 20 kg of boiled water, small jar 1 piece, coarse salt 1.5 kg, sauce pestle 1 piece.

1, select high-quality soybeans.

2. Put the picked soybeans into the pot and stir fry. If you like deeper sauce, stir-fry it a little. If you like a light sauce, stir-fry it a little.

It takes about 1-2 hours to cook the beans until they are soft and rotten.

4. Crush the beans, pile them into a paste of about 25ⅹ 15ⅹ8cm, and ferment for about 3-4 weeks. ?

5, good fermentation is enough.

6. Take out the package, put the sauce pieces under running water, and wash off the Mao Mao on the surface.

7. Put the air-dried sauce powder blank into the jar, add 750g of washed salt to boil and melt, take out the washed dirty dog, pour it into the jar, and continue to add water to 10kg.

8. Tofu is covered and tied with white cotton cloth.

9. Use a sauce pestle from bottom to top and draw it into a round paste from outside to inside, twice a day, not less than 200 times.

10, the more you pound the sauce, the more it breaks.

1 1, after a month of fermentation, you can eat it.