Raw materials: 8 pieces of refined tofu, cut into 32 small pieces, 2,500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup150g, 50g of dried Chili powder, 20g of sesame oil, 8g of refined salt, 3g of monosodium glutamate, and vegetable oil 1000 for frying. Ingredients: 8 pieces of refined tofu. 3g of melanterite (ferrous sulfate), 0/50g of fresh soup, 50g of dried Chili powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0/000g of fried vegetable oil. Methods: 1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then press the tofu dry, put it in, soak it for 2 hours, take it out and let it cool, drain the water, and then soak it in special brine (3-5 hours in spring and autumn, 1-2 hours in summer, 6- 10 hours in winter). 2. Put the dried red pepper powder into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use. 3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together. Dick. Pour a little less oil at a time, and then add a little new oil constantly.