It is made of fermented soybean, soda ash, mushrooms, winter bamboo shoots, salt, Moutai and so on.

Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days.

Another kind of fried stinky tofu in Changsha Fire Palace. Collect the remaining juice of pickled mustard tuber, amaranth smelly water, waste fermented soybean water, soup of boiled laba beans, mushroom feet, old pockets of winter bamboo shoots, shrimp shells, etc. It's not needed in the kitchen. Put it in a pot, first boil it with strong fire, then simmer it with slow fire, then discard the slag and take water, and add 10.

At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. This method has been used until it is soaked in long summer, and the bottom material will produce a strong smell. This is the base material for making stinky tofu.