Select a number of high-quality soybeans soaked in water. Just soak through can. The soaked soybeans and the right amount of water into the stone mill to push fine. Push the good pulp into the pot to boil, scooped into the prepared cloth pockets to slag, the soybean milk filtered in the tile jar. In winter, the salt brine is put down immediately, but in summer, it takes a while before the brine is put down. When ordering soybean paste, the salt brine is put in a bowl with a small gap, and the salt brine is dripped down, and the right hand holds a long-handled rice spoon and keeps shaving from the place where the salt brine is dripped down, until the eyes of the fish roe are raised in the kiln jar. Then, the soybean milk from the tile jar to the iron pot, by the micro-fire a boil, the beans sink to the bottom of the pot, the cellar water floats to the surface of the pot, that is, a semicircular piece of bamboo to the bottom of the pot between the beans and the iron pot, grab the ends of the gabion to move back and forth. Cellar water to the bottom of the pot, the bean flower is not born pot will not burn paste so that made out of the bean flower "roll, tender, sheep, white" moderate, dipping water "spicy, numb, fragrant, fresh, sweet" are known throughout the Sichuan. Roll", is hot but not hot mouth; "tender", is tender and not so chopsticks can not clip up; "Mian", is toughness and no wooden feeling; "White "The color is as white as snow. Fushun Douhua special attention to dipping water, Fushun Douhua dipping water, not only has the Sichuan flavor spicy, numbness, fragrance, freshness, sweetness characteristics, and more mellow, and there is a aftertaste.