Select some high-quality soybeans and soak them in clear water. Just soak it thoroughly. Add the soaked soybeans and appropriate amount of water into a stone mill, and push it down. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove the residue, and filter the soybean milk with a crock. If it is winter, brine (gypsum powder and water) should be added immediately, and bile water should be added after a while in summer. 2. When ordering tofu pudding, put the brine in a bowl with a small gap, and the brine drips downwards. Hold a long-handled rice spoon in your right hand and plan from the place where the brine drips until the fish eye is in the jar. Then, scoop the soybean milk from the crock into an iron pot and cook it on low heat. Tofu sinks to the bottom of the pot, and the pit water floats to the surface of the pot, that is, a semicircular bamboo piece is placed between the tofu at the bottom of the pot and the iron pot, and the two ends of the bamboo piece are grasped to move back and forth. Pit water goes to the bottom of the pot, and tofu pudding will not paste if it is not ripe. 3. After the tofu is done, put the seasonings (Chili oil, soy sauce, salt, monosodium glutamate, Jiang Mo, chopped green onion, coriander) into the bowl, and the amount of seasonings depends on their respective tastes.