1. Raw materials and formula: 5kg soybeans, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g plaster of paris

2. Making tofu : Soak soybeans in water to make tofu curd. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

2. To fry stinky tofu, put alum into a bucket. It takes about 3 to 5 hours in spring and autumn, about 6 hours in summer, and about 2 days in winter. After soaking, take it out and use it. Rinse lightly with cold boiling water, drain the water, then pour all the tea oil into the pot and heat it until red. Add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it on a plate. Use chopsticks to dig into the middle of the tofu. Make a hole, pour chili oil, soy sauce, and sesame oil together, mix thoroughly, and put it in the tofu hole.

4. Brine preparation method: Using 2.5kg of tempeh as the standard calculation, 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day and ferment. Then it becomes brine.