Method of adding soy sauce in rural areas of Northeast China

The method of adding soy sauce in rural areas in Northeast China is as follows:

Tools/materials: appropriate amount of soybeans and water.

1. Wash and soak soybeans 12 hours.

2, firewood to boil, cover the lid and simmer for about four hours, until the soybeans are ripe and red, with a little soup.

3. Spoon the cooked beans into a clay pot, mash them with a traditional wooden pestle while they are hot, and mash them into a mixture of semi-particles and bean paste. Then crush the broken beans and put them into a wooden mold for pressing and tamping, and so on, trim them into long strips, demould them and put them on a wooden board to dry.

4. After the sauce is half dry, tie it with straw and hang it on the beam. Put it in a cool and ventilated place for about 40 days until the sauce grows moldy and the water evaporates almost. Take out the sauce and break it into fist-sized pieces. Scrub it carefully.

5. After three days, pound the jar every day, turn it up from the bottom, spread the sauce pieces, pound them evenly, and let the salt water and the sauce pieces be fully mixed. Open the dried sauce during the day, evaporate some water, and seal and fasten the jar at night. You can eat it.