1. Prepare ingredients: soybeans, ginger, dried chili, salt, etc.;
2. Wash the soybeans, soak for 6 hours to soak, and boil the soaked soybeans;
3. Remove the soaked soybeans, drain the water, and cook them in a pot;
4. Drain the cooked soybeans and let them cool;
5. Put it in a clean water-free container and let it stand for the first fermentation;
6. The first fermentation is completed when the soybeans are salivating and sticky (you can see on the surface of the green onions and beans);
7. Peel the ginger, wash, and finely chop finely; minced peppers; fry the ginger in a pot to make it slightly yellow;
8. Mix the fermented soybeans, ground ginger, crushed pepper, and salt in a large container;
9. Wash the jar and drain the water, and put the well-mixed soybeans into the jar;
10. The mouth of the can is tightly sealed with plastic wrap, and the lid is tightly closed; the beans are subjected to secondary fermentation, and the jar is eaten after 10-20 days.
Tips:1. The first fermentation is completed with mucosa;
2. Salt fry can last a long time;
3. Those who do not eat chili can put less chili or no chili;
4. When mixing evenly, it is dry, you can add laba water and mix evenly, which is easier to ferment.
