The method of making homemade handmade soy sauce is very simple.

1. Wash, soak and drain the selected black beans.

2. Steam the black beans in a steamer and let them cool.

3. Aspergillus and black beans are mixed and fermented. Aspergillus: A microorganism. The most important thing to make soy sauce is to ferment beans with Aspergillus to decompose protein in beans and form amino acids, sugars and other substances.

4. After a period of time, when the mycelium is completely integrated into the black beans, it becomes black beans, and the surface is washed and ready for fermentation. Bean koji: beans will be fermented by Aspergillus, and many spores and hyphae will be attached to the fermented beans. After entering the vat, it goes through the brewing step, which is called douchi.

5. Put the bean koji and crude salt or brine into an urn for natural brewing for about 4 to several months, and then dig a hole in the middle to take out the bottom oil. Oil at the bottom of the pot: also known as "crude oil". After beans are exposed to the sun and fermented for several months, substances with high specific gravity will sink to the bottom of the jar to form soy sauce with high concentration, so it is called "oil at the bottom of the pot".

6. Steam the oil at the bottom of the pot, and then season by category. After bottling and sterilization, handmade soy sauce is finished!