How is the wheat sauce made?

1. The raw materials used for treatment include wheat, salt, pepper, fennel, cinnamon and grass leaves. Treatment method: (1) soak wheat for germination. Choose plump and moldy wheat, wash it with clear water, soak it in water for 30-40 hours, take it out, drain it, put it in bamboo ware, and leave it indoors for 1-2 days until 80% of the seeds germinate. (2) Fermentation mildew. First, the nontoxic and soft fresh hardwood leaves are picked, placed in bamboo containers and placed layer by layer in the form of malt. The top layer is covered with a layer of leaves, sealed with gauze and placed in the indoor natural environment for fermentation and mildew. Fermentation usually ends in 5-7 days. (3) drying and pulverizing. After picking out the leaves, spread the moldy malt outside to dry. Then, a proper amount of dried peppers, fennel and other ingredients are evenly mixed with malt and ground into flour for later use. 2. preparation of sauce: put the prepared wheat flour into a large pot or other container, stir it evenly according to the ratio of material, water and salt 1: 3: 0.5, and then plate it. 3. dry the sauce. Put the sauce into an open container such as a can and a can, cover it tightly with fine gauze to prevent mosquitoes and flies from entering, and then dry the container. June-July is the best season for drying sauce in hot summer. Stir the sauce evenly when opening the lid every morning, but don't stir it when the sauce is hot to avoid acidification. Prevent rainwater from entering during drying. Generally, it can be stored and eaten in the sun 15-20 days.