How to make cooked soy sauce

The materials that need to be prepared in advance are: 600g of soybeans, appropriate amount of soy sauce koji and appropriate amount of flour.

Specific practices are as follows:

1. Soak soybeans overnight, steam, cool, add some soy sauce koji and flour and stir.

2. Put the stirred soybeans into a container, cover them with a piece of cloth and start fermentation. After 2-3 days, the mucus will ferment on the soybeans and be exposed to the sun for three days.

3. Put the soybeans into a jar, add salt water, then seal them, expose them to the sun, and stir them with a wooden stick once a day. After 7 days, salt water was added and stirred every 2.3 days until half a month later.

4. Seal the jar of soybeans for four months before opening it, filter it with gauze and put the sauce in the container.

5. Filter the filtered bean dregs with salt water for three times, and mix the soy sauce filtered three times with the previous soy sauce.

6. Boil the filtered soy sauce in a pot, skim off the foam on it, so that the soy sauce can be eaten, and the homemade cooked soy sauce is ready.