Ingredients: Illicium verum, Glycyrrhrizae Radix, Kaempferia Kaempferiae, Amomum Tsaoko and Ginger.

1, put the material in gauze and tie it tightly, cut ginger into sections, wash the onion and tie a knot.

2. Bake the rock candy on the fire, then break it, put oil in the hot pot, melt it, and add boiling water when the rock candy changes color.

3. Then add the seasoning bag, simmer slowly, and add the right amount of salt and monosodium glutamate ginger onion. When the aroma comes out, the brine will be simmered and angry. The longer the stew, the more fragrant the brine will be.

Step 1: Prepare soybeans, soak them in clear water for one night, and let the beans soak.

2. After the beans are soaked, prepare a proper amount of water, put the beans into the machine for beating soybean milk, and add a proper amount of water until the soybean milk is beaten.

3. Put the prepared soybean milk into the pot, remove the filtered bean dregs and put them aside. Weigh the amount of salt water, according to the amount of soybean milk, then add water and stir to melt the salt water.

4. After the soybean milk is ignited and boiled, the foam on the surface should be boiled clean, and then covered with a layer of soybean milk skin, so the soybean milk is good. You can turn off the fire at this time.

5. When the temperature of soybean milk is slightly lower, add salt water separately and stir quickly. When tofu appears, we will cook tofu with fire.

6. After molding, scoop the tofu into the prepared basin, wrap it with emery cloth, press on heavy objects, and let it dry for a while before eating the tofu.