1, raw materials and recipes: soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g brine 15kg, 100g coarse salt, cooked gypsum 300g

2, tofu: soybean soaked in water, made into tofu brain. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.

2, deep-fried stinky tofu will be alum into the barrel, spring, fall about 3 to 5 hours, summer about 6h soak, winter about 2 days, soak well after taking out, with cold boiled water slightly washed, drained, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5 minutes, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilled a hole, will be chili oil, soy sauce, The chili oil, soy sauce, sesame oil poured together to mix well, put in the tofu hole that is.

4, brine system: 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine.