select some high-quality soybeans and soak them in water. Just soak it thoroughly. Add the soaked soybeans and a proper amount of water into a stone mill and push them fine. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove residue, and filter the soybean milk in a crock. If it's winter, it's necessary to put the bile water (bittern) immediately, and then wait for a while in summer. When ordering beancurd, the bittern is put in a bowl with a small gap, and the bittern is dripped down. The right hand holds a long-handled rice spoon and keeps planing out from the dripping place of the bittern until the fish eye rises in the tank. Then, scoop the soybean milk from the crock into the iron pot, and cook it with low fire. The bean curd sinks to the bottom of the pot, and the pit water floats to the surface of the pot, that is, put the semi-circular bamboo slices between the bean curd at the bottom of the pot and the iron pot, and grab the two ends of the bamboo slices and move them back and forth. When the cellar water reaches the bottom of the pot, the tofu pudding will not be burnt until it is cooked. The tofu pudding made in this way is moderate in "rolling, tender, soft and white", and it is famous in Sichuan for its "spicy, hemp, fragrant, fresh and sweet". Roll ",that is, hot without burning your mouth; "Tender" means tender and not too hard to hold chopsticks; "Mian" means toughness and no wood texture; "White" means white as snow. Fushun tofu pudding pays special attention to dipping in water. Fushun tofu pudding is not only spicy, hemp, fragrant, fresh and sweet in Sichuan style, but also more mellow and memorable.