Brewing method of bunge auriculate root and black bean light soy sauce

A brewing method of bunge auriculate root and black bean light soy sauce comprises the following steps: 1, proportioning and preprocessing raw materials: taking bunge auriculate root and sweet osmanthus according to a mass ratio of 4:1, crushing bunge auriculate root and sweet osmanthus, uniformly mixing the crushed bunge auriculate root with the crushed sweet osmanthus, adding water, boiling the obtained mixture and water to prepare a bunge auriculate root and sweet osmanthus solution, taking black beans and wheat according to a mass ratio of 2:1, crushing the black beans and wheat, and mixing the crushed black beans and the crushed wheat to prepare a black bean and wheat raw material; 2, preparing koji: adding the black bean and wheat raw material prepared in step 1 to the bunge auriculate root and sweet osmanthus solution prepared in the step 1, controlling the water content of the obtained solution to be 50-55%, allowing the solution to stand for 10h, heating the obtained solution with steam for 30min, di