Today I will share the practice of stewed soybeans in sauce, the sauce is rich and appetizing, delicious and simple, super rice.

First prepare 500 grams of soybeans and put them in a pot, then put 0 grams of warm water to soak for ten hours, soak it softly, and then twist it with your hands lightly.

Then take it out and drain the water.

Put 1 grams of oil into the pot, boil, put 0 grams of ginger slices, 0 grams of cinnamon, 0 grams of dried peppercorns, 0 grams of dried chili peppers, 0 grams of fragrant leaves, and stir-fry until fragrant.

Stir-fry the seasoning until fragrant, pour the dried soybeans into the pot and stir-fry on high heat for one minute.

Add 40 grams of light soy sauce, 0 grams of dark soy sauce, 0 grams of old rock sugar, 0 grams of water, and cook for 0 minutes on high heat.

When the time is up, 40 minutes, the beans are basically cooked, you can put away the soup in the slightly larger fire, slightly thicken, it's okay, turn off the heat and remove from the pot.

The soybean stew is done. This is a soybean method that is simple, fragrant, and particularly delicious.