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1. Take black sesame, pepper, star anise, cinnamon, white wine and salt as raw materials, add 5- 10 kg of water to boil, pour it into a small jar and let it stand for a period of time to form stinky brine.

2. Remove impurities from soybeans, soak them in cold water, grind them into soybean milk with soymilk machine water (1 kg of soybeans and1kg of water), cook the filtered soybean milk to above 95℃, slowly add magnesium chloride solution and solidify into porridge, and after 5 minutes, it will become tender tofu.

3. Take several large plates, spread them with gauze, scoop in tender tofu, wrap the gauze tightly, stack the tofu plates in turn, and press out the soybean milk water. After a while, turn the square plate above to the bottom and press it in turn to dry all the water in the tender tofu. Finally, remove the gauze, cut it into small squares with a knife, and let it cool thoroughly into dried tofu. Soak the dried bean curd in stinky brine, and take it out after about 3-4 hours to get the dried bean curd blank.

4. Rinse the green body with water, drain it in a basket, and then fry it in a boiling oil pan until the stinky tofu floats and the shell is hard and golden yellow.

5. Cut the dried oil into pieces with scissors and put them in a bowl, pour in shrimp oil, pick up water peppers, sprinkle some parsley and garlic, and stir well to taste.