Laba beans

Prepare the ingredients: soybeans, ginger, dried chili peppers, salt, etc.;

Wash the soybeans, soak them for 6 hours until they swell, and boil the soaked soybeans in water until cooked.

Soaked soybeans, scoop out and drain the water, put them in a pot and cook until done;

Drain the water from the cooked soybeans and let them cool.

Place it into a clean, water-free container, let it sit, and carry out the first fermentation;

The first fermentation is complete when the soybeans start to salivate and become sticky (visible on the surface of the beans).

Peel and clean the ginger, then chop it finely; crush the chili; stir-fry the salt in a pan until it turns slightly yellow;

Mix the fermented soybeans, minced ginger, crushed chili, and salt evenly in a large container;

Wash the jar and drain the water, then put the well-mixed soybeans into the jar;

Seal the jar mouth tightly with plastic wrap and close the lid; the beans undergo secondary fermentation and can be eaten 10-20 days later.