How to make bean paste?

500g of edamame, peanut 100g, pork 1 small pieces, 50g of shrimp skin, 4 pieces of spiced bean curd, 2 tablespoons of salt, 20g of yellow rice wine 1 tablespoon, sugar, 2 slices of ginger and 4 tablespoons of sweet noodle sauce.

Choose big and full soybeans, wash them and swell them, and cook them with firewood until they are soft.

When the soybeans can be crushed with your fingers, pick them up and drain them for later use.

Take a dustpan (woven with bamboo, which is breathable) and spread it with Toona sinensis leaves and walnut leaves.

Spread the cooked soybeans evenly on them until they get cold.

Spread the cooked soybeans evenly on them until they get cold.

After two or three days of fermentation, long filaments (now called natto) can be pulled up by picking up soybeans.

The more and longer the silk is pulled, the better the fermentation is.

Mix with salt in a large amount, then add garlic, ginger, mountain pepper, dried tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well.

Stir natto

Put the mixed natto into the jar.

Seal the bottle mouth with a clean plastic bag.

Tie it with a rope to prevent air from entering.

Put the lid on.

Bagging outside is to prevent air from entering, then drying it in the sun for ten and a half months (this is to make it ferment better), then storing it in a ventilated and cool place, and taking it out and stirring it with Chili noodles when necessary.

This is bean paste mixed with Chili noodles. Chili noodles are an essential seasoning in this production process. Every portion of lobster sauce should be wrapped and dried in a dustpan until it is five minutes dry. It can be packed in a box or a jar.