List of ingredients:

1.2 bundle of old amaranth stalks.

2. Appropriate amount of water.

3. salt.

Production steps:

1. Wash amaranth stalks and cut them into half a finger length.

2. Put it in a bucket, add water and soak it for about 24 hours until the amaranth stalk bubbles and softens.

3. Wash the amaranth stalks with clear water, drain them and put them into a dry tank.

4. Sealed, usually 4 to 5 days in summer and longer in winter.

5. Take out the moldy amaranth stalk, leave the juice, add some salt and seal it. This is the brine used to soak stinky tofu in the future.

6. Put the dried white tofu into the moldy amaranth salt water and mold it for 3 hours.

7. Then take it out, rinse it gently with clear water and drain it.

8. Add oil to the pot and heat it.

9. Add dried stinky tofu and fry until golden on both sides.

The above steps are for reference only. The taste and mouthfeel of dishes will change with the change of temperature and time. Please enjoy the cooking process.