2. Accessories: edible alkali, mushrooms, asparagus, salt, Maotai wine, tofu brain.

3. Put all the tempeh into cold water, boil it for half an hour, and then strain the tempeh juice.

4. When the tempeh juice has cooled, add the cooking soda, shiitake mushrooms, asparagus, salt, Moutai wine, and tofu brains, and put it into an airtight container to let it soak and ferment.

5. Ferment for at least half a month, stirring once a day, the longer the fermentation the better, sometimes even ferment for more than half a year.

6. After successful fermentation, it becomes stinky tofu brine.

7. When making stinky tofu marinade, you must pay attention to cleanliness and hygiene, no dirt or debris can be mixed into it.

8. In addition, no matter in the process of making or using stinky tofu marinade, you can't let it come in contact with oil, or this marinade will lose its effect.

9. Then how to determine whether the stinky tofu marinade is made successfully, the first is to see whether it is fermented or not, as well as smell the odor.

10. If there is no fermentation, or if there is an odor, it means that the production is not successful and needs to be remedied in time.

11. The remedy is to burn a clean red brick and put it into the stinky tofu brine to encourage it to ferment.

12. At the same time, it is necessary to add the main ingredients and auxiliary ingredients as appropriate.