1. Prepare dried soybeans, wash and soak for 24 hours.
2. Pour the expanded soybeans into the pressure cooker, and hold the pressure for a second time for a total of 80 minutes, until the beans are complete and the mouth is soft and rotten.
3. Drain the boiled soybeans, let them cool, pour them into an oil-free container, put them in the refrigerator and ferment for one month until white mycelium grows on the surface of the soybeans.
4. Wash ginger.
5. Finely chop finely.
6. Add salt and mix well.
7. Pour in ginger.
8. Add coarse chili powder and fine chili powder.
9. Mix well.
10. Put it into a glass bottle, seal it and store it in the refrigerator, store it for half a month or longer, and then dig it out and steam it for consumption.
