2. Production steps:

(1) Soak the konjac chips and rice (or corn) in water, and change the water when soaking to remove the residual poison. After swelling, grind them into pulp with a stone mill and put them into a pot to cook, thus obtaining the konjac tofu.

(2) When the taro pulp is heated in the pot, it should be continuously stirred with a wooden stick. When it is completely cooked, it should be scooped up and put into a dustpan for airing, and the thickness of the airing should not exceed 2.5 ~ 3 cm.

(3) After spreading and drying, cut it into blocks with a knife, soak it in water for several days, and change the water frequently. When the water has no strange smell, it can be eaten. The expansion coefficient of taro slices is 2 ~ 3 times, so enough water should be put in the pot when cooking.