According to the diners' favorite and the most traditional method handed down there is the secret recipe of the Palace of Fire:

Hunan Changsha Palace of Fire stinky tofu Main ingredients: refined white tofu 30 pieces (1.5 cm thick, 3X3 cm)

1, brine production Cold water 15 kilograms of 3 kilograms of tempeh Boil and cook for 30 minutes or so, and then the tempeh juice is strained out, cooled down, and then add soda ash 100 grams (2) The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Do not dip the brine in oil, pay attention to cleanliness and hygiene, prevent debris from mixing, according to the different temperatures in the four seasons to master the flexibility, so that it is always in a state of fermentation. Continuous use every 3 months to add the main ingredients, practices and quantities of the same (do not add alum and soda ash) with the old brine should pay attention to often stay (the longer the better). The test of normal brine is fermentation. If not fermentation, the smell is not normal, the method is to put the net fire brick red in the matter of water to promote fermentation, at the same time, but also in accordance with the above formula appropriate to add a little bit of spices into the fermentation, so that after the flat to the flavor. (After each soaked tofu removed, brine add appropriate amount of salt to keep the saltiness normal).

2, tofu fermentation green alum 3 grams into the jue, into the boiling water with a stick to stir, into the tofu, spring and fall soaking time of 2 - 5 hours, summer 1 - 2 hours, winter 6 - 10 hours, embryo hard more soaking, soft less soaking, brine good after taking out, wash with cold boiled water, loaded into a sieve to drain the water (wash after the water to stay), wash to the water is thick, when the water is poured into the brine)

3 The seasoning preparation: red oil, soy sauce, sesame oil, monosodium glutamate and a little soup into a juice?

4, deep-fried stinky tofu: the oil will boil, tofu block by block under the pot to fry for 5 minutes (fire big, with a small fire, frying through the shall prevail) into the outside of the scorched inside tender out, into the plate with chopsticks in the middle of each piece of tofu poke a hole, will be poured into the eyes of the juice.

Features: Smells bad, tastes good, burnt outside and tender inside, spicy flavor, unique flavor.

Of course, there are many other varieties of stinky tofu in Changsha, this is just the most popular, if you want to eat, or to go to Changsha authentic stinky tofu store inside to see.