1. Raw materials: Soybeans. 2. Soaked beans: Wash the soaked soybeans with water for about 1 to 2 days. Change the water once a day. Wash the bowls continuously and remove the floating husks. 3. Steamed beans: The bean material is loaded into the pot and steamed for about 12 to 18 hours to fully boil it. 4. And beans: Choose bamboo baskets of a moderate size, spread the bean pod leaves one by one at the bottom and around the basket, and place the beans in the basket. The surface is still sealed with pod leaves, placed next to the fire, and the baskets can be opened after 1 week. Good pods are fragrant, sticky and silky. 5. Kidney beans: Remove the beans, put them in the trough, smash them with wooden pestle, and add appropriate amount of salt and mix well. After that, it is put into a large mouth altar or casserole, sealed with a film cloth, and left at room temperature for 1 to 2 months. 6. Drying: After the spring, the semi-finished soybean meal material is taken out, spread out, thinned, exposed to sunlight for 7 to 10 days, then smashed with wood, mixed, and finally kneading groups (0.5 to 1 kg per group) in the sun The next drying day is the finished product. Sealed with food bags, generally can be stored for 1 to 2 years without deterioration. When eating, the lobster sauce will be cut into small pieces, baked yellow, smashed in the soup water, then add pepper noodles and other seasonings, and serve as a delicious and tasty lobster sauce. China Agricultural Network Editor