Although I haven't been to the Northeast, I bought a bottle of Northeast soy sauce online and smelled the fragrance as soon as I opened the lid. My husband and sister-in-law work as helpers in restaurants in the northeast all the year round. His sister-in-law can cook northeast miso. I specially asked her to teach me the method in detail and share it with everyone. Parents who like northeast miso can cook less at home. We see that people in the northeast are generally made in large quantities in vats. In fact, there is not so much that we can do it ourselves. About 2-3 Jin of soybeans can make delicious soy sauce. Our own soy sauce is handmade, absolutely not added, and it is safer to eat.
To make northeast sauce, you only need soybeans, and there can be no broken beans or shriveled beans in soybeans. Put the soybeans directly into the wok and fry until they change color and smell burnt. Turn off the heating. After frying, wash it with cold water several times, put the washed beans into the pot, pour in three times the water of the beans, and boil it over high fire. After boiling, turn to low heat and continue cooking for about an hour. Turn off the heat when the beans can be crushed with your fingers. Take out the cooked beans and crush them with a cooking machine or a rolling pin while they are hot. We just cooked bean soup, so don't throw it away.
Go to a small square fresh-keeping box, put the chopped beans in it and press hard. When it comes out, it becomes a brick, which is what we call a piece of sauce. Each piece of sauce weighs about one catty. A piece of sauce that is too small will ferment with less oil and taste bad. If the beans are too dry, they are not easy to form. You can put some soup of beans cooked in the pot just now, but it can't be too thin, otherwise you can't make a sauce block.
Let the prepared sauce pieces cool until the surface is dry, then wrap them in newspaper and put them in a ventilated and warm place for fermentation. About 1 to 2 months later, you can take it out when you want to eat. Don't be afraid when you see the white hair on it. This is a normal phenomenon. Brush the sauce pieces with a brush, wash off the paper scraps on the surface, break them into small pieces, and then dry them in the sun. It must be dried without any moisture.
Then add salt into the clear water, stir it evenly and boil it, then turn off the fire and cool it, put it in a jar, put small pieces of sauce into it, stir it evenly, cover it with breathable gauze, and put it in a ventilated place. It can be eaten after one month. The ratio of clear water to soybeans is about 3 kg of water, and 2-3 salts are enough. In the meantime, pound it with a sauce pestle from bottom to top. There will be small pieces at first, and they will melt slowly. Friends who like soy sauce, you can try it yourself!