Materials; Soybeans, homemade sauce base (made of corn flour), salt.

Sauce primer method: make sauce primer in the twelfth lunar month (at this time, there are no bugs and few miscellaneous bacteria). Stir-fry corn flour and soybean at the ratio of 1: 1 until light yellow (or stir-fry corn kernels and soybean kernels into flour), blanch noodles with boiling water, and make into the shape of corn bread (corn flour and soybean only). Wrap it in paper, put it in a carton, and ferment it in the corner of the kitchen (the fermentation environment is dry and wet, so it can't be frozen). When it was taken out the next spring, you could see that the corn dumplings had a lot of yellow, black, green and red hairs, so it could be used as a sauce base.

Brush the surface of the sauce primer with a brush, make it into small pieces and dry it.

Cooked soybeans can be pressed directly in a pressure cooker in the city. When they are cool, mix with the sauce and chop them together. Don't break them too much. You can see the small watercress.

Take the washed and dried sauce jar, put the chopped beans and salt in layers, dry one catty of beans with 4 liang of salt, and add no water to the sauce.

Similarly, cover it tightly with fine gauze and ferment it in the sun.

Tamp it with a sauce rake every day, and the foam will be taken out and thrown away to speed up its fermentation process.

You can eat the sauce when it is cooked.

How to eat it: There are too many ways to eat it, and the famous northeast dish, the big sauce bone, is also a plate of sauce stew.

Pan sauce has been used by northeast people for cooking because it is fresh, sweet and delicious. For example, stewed beans in northeast home cooking in summer are all cooked with pan sauce, and then stewed with beans. Pan sauce cooking not only has the sweetness of soybeans, but also makes the dishes rich in sauce, which is completely out of reach with clear soy sauce in the south.