Practice of Traditional Soy Sauce in Rural Areas

The practice of traditional soy sauce in rural areas is as follows:

Ingredients: 400g soybean, half onion, half ginger, 2 coriander, 20 pepper, millet pepper 1 pair, 5 green peppers, 2 tablespoons fresh korean chili sauce in June, 2 tablespoons fresh sweet noodle sauce 1 tablespoon fresh soy sauce 1 tablespoon in June, and 2 tablespoons light soy sauce.

Steps:

1, soak soybeans all night. Cook in a pressure cooker, and add octagonal when cooking beans.

2. Cut the onion into large pieces. Slice ginger and onion, but don't cut coriander.

3, put more oil in the pot, add pepper, onion, coriander, onion, ginger into the oil and fry.

4. Take out after frying.

5. Pour in the cooked soybeans.

6. Add soy sauce, stir the sweet noodle sauce and Chili sauce evenly, and add millet, green pepper and soy sauce.

7. Stir well and cook for a while.

8. When the sauce smells in the pot, you can turn off the fire. Fried sauce is used to mix noodles and steamed bread, both of which are delicious.