Refined water tofu 8 pieces, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams, 150 grams of fresh broth, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate, frying with 1000 grams of vegetable oil.

Method:

1, the green alum into the barrel, pour boiling water, stirring with a wooden stick, and then water tofu pressure-dried water into the, soaked for 2 hours, fished out of the flat to cool drained, and then put into a special brine immersion (spring and fall immersion 3-5 hours, summer immersion 1-2 hours, winter immersion 6-10 hours), tofu by brine immersion, the tofu block was black, remove with Cold boiled water slightly rinsed once, flat on a bamboo board to drain the water.

2, the dried red pepper into the basin, put salt, soy sauce, mix well, hot sesame oil poured in, and then into the fresh soup, monosodium glutamate into the juice spare.

3, the pot on medium heat, into the frying with vegetable oil burned to 60% of the heat piece by piece into the stinky tofu blocks, fried until the tofu is puffed up and crispy can be removed, drain the oil, loaded into the plate. Then use chopsticks in the middle of each piece of cooked tofu to tie an eye, will be on the juice into a small bowl together on the table.

Features: soft and crispy texture on the outside, flavorful and slightly spicy, a famous Hunan snack