How to make traditional northeast soy sauce?

It's soy sauce This is a complicated production process. First, boil the soybeans (with a small amount of water) until they are rotten. Then crush the beans and make them into cuboid slices, commonly known as soy sauce slices (about 5-6 kg). After about two or three months, prepare a container, preferably ceramic, and melt the salt water of the previous day (the ratio of salt to water is 6-7 kg) for clarification. Stir the salt water and sauce in the container up and down with a colander once every morning and evening, and throw away the dirty things floating on it. The water and sauce in the container can be eaten after fermentation and discoloration. Note: The time for stewing sauce in Northeast China is about February of the lunar calendar every year, and the time for dipping sauce is the eighth, eighteenth or twenty-eighth day of the lunar calendar in April.