8 pieces of refined tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried Chili powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0g of fried vegetable oil1000g.

1 Put the alum into a bucket, pour boiling water, stir with a wooden stick, then press the tofu into it, soak it for 2 hours, take it out, let it cool, drain the water, and then soak it in special brine (3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hour in winter). After tofu is soaked in salt water,

2 Put the dried Chili powder into a basin, add salt and soy sauce and mix well. Pour in hot sesame oil, then add fresh soup and monosodium glutamate to make juice for later use.

3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together.