1. Soak soybeans first, usually overnight.

2. Take out the soybeans soaked overnight and wash them with clear water, then put them in a pot with enough hot water, cover the pot, turn off the heat and stew for at least five hours until the soybeans are completely cooked.

3. Soybeans are fermented in a warm place for about 3 days. The appearance of fermentation is that there is a viscous liquid between beans.

4. After fermentation, take out the soybeans. At this time, you will find that the soybeans have become moldy and silky. Chop these soybeans with a knife, then put the prepared pepper, pepper, sesame, allspice powder, ginger and garlic into the pot and stir-fry with the soybeans.

At the same time, add a proper amount of white wine and mix well together. Season with salt when finished.

Extended data:

Nutritional value of douchi;

1, Douchi contains a variety of nutrients, which can improve gastrointestinal flora. Eating lobster sauce often can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, relieve fatigue, relieve pain, prevent cancer, and improve liver detoxification function (including alcoholism).

2. Douchi can also solve all kinds of drug poisoning and food poisoning.

3, the therapeutic effect of lobster sauce: lobster sauce tastes bitter, cold, and enters the lungs. Has the effects of dispelling pathogenic wind, relieving exterior syndrome, clearing away heat, eliminating dampness, relieving vexation, relieving depression, and detoxicating; Can be used for treating exogenous typhoid fever, common cold, headache, dysphoria, and chest distress. Douchi has the effects of regulating stomach, relieving vexation and dispelling cold, and also helps to lower blood cholesterol and blood pressure.

References:

Baidu encyclopedia-homemade douchi