1. Clear pulp. Tofu dregs 1, about 2 times the water, and can add a small amount of tofu scraps of water (also known as yellow pulp water), stirred in a barrel or cylinder, so that the paste, soaked at room temperature (acidification), until the surface of the dregs of the paste appeared to be clear water lines, and extruded the water is no longer cloudy until. The length of the soaking time and the amount of water, and the temperature is high and low related to the temperature is short; low temperature is long, generally in about 24 hours. High temperatures, add more water; low temperatures, add less water, generally about twice the weight of dregs.

2. Pressing. The pulp has been cleaned soybean residue into a sack, into the pressing equipment, pressing out excess water. After pressing the dregs, hand pinch, see a small amount of residual water flow out.

3. Steam material. Will have been pressed dregs of steam, the bottom pot of water boiling, the dregs of rubbing loose, loosely poured on the cooking grate, cover, with a strong fire steam material. At first, the steam has a slight sour smell escaping, on the big steam after the sour smell gradually disappeared. From the big steam counting on, and then steamed for 20 minutes, until there is a hot soybean flavor escaped.

4. Hot soybean residue out of the pot, placed on a clean bamboo mat to dry to room temperature.

5. Molding. Scattered dregs of beans into a small wooden bowl (the bowl needs to be brushed with tung oil) was convex tip, manual pressure to the bowl mouth flat on the bowl, and then the bowl mouth down, gently buckle out.

6. Mold. Mold box size and shape such as curd mold box, bottomless, every 3 to 5 cm has a fixed bamboo crossbar, crossbar on the vertical clean single straw layer, the use of straw on the natural inoculation of mold, and then arranged in the straw dregs of rice straw, each spaced 2 cm or so, each box loaded with 80 to 90 dregs of rice, mold box overlap stacked, each stack of 10 boxes, each placed above and below the empty mold box, will be static mold room heat preservation and fermentation. Early spring, late autumn season, in the mold room at room temperature in the mold system, winter mold room to fire insulation, room temperature between 10 ~ 20 ℃. Calculated from the fermentation, the interval of 1 to 3 days (room temperature is high, short time; room temperature is low, long time), in the stack on the upper layer of soybean dregs poi, vaguely visible white velvet, the box temperature rises to more than 20 ℃, it is necessary to invert the box. Inverted box is the mold box upside down stacking. Bean dregs all full of pure white hairs, box temperature, such as rising, can be mold box from overlapping stacking to cross-stacking, in order to cool down. And then after 1 to 2 days from pure white fur to light reddish-yellow, can be out of the box, mold made of soya bean dregs. Mold cycle is slightly longer in winter, spring and autumn is shorter.