Exercise:
1. Generally, there are many fermented and moldy tofu in Yunnan. Cut the moldy tofu into cubes about 4 cm, then cover it with gauze in a dustpan and let it dry in the sun for about three hours to make it lose 20% to 30% water. The drying process is more particular, and the time should be well controlled. After too long sun exposure, the oily sufu tastes too dry and does not slip at all. In short, you can master it flexibly.
2. After the moldy tofu is dried, take half of the salt in the formula table and mix it with the dried moldy tofu, and simmer for about three hours. (Be careful not to break the tofu)
3. Then mix the remaining salt, white wine and tofu, sprinkle with Chili powder, fennel, pepper and shredded ginger and mix well again. Put the ingredients in order, otherwise it will affect the taste in the end. )
4. Mix the tofu block with the ingredients and leave it overnight.
5. After that, install tofu blocks, which is a technical job. Oil tofu is usually packed in glass containers or crocks. Wash the container, drain the water, then brush the inside with white wine for sterilization, then put the pickled moldy tofu blocks into the container one by one, put them in order, sprinkle a layer of salt cover on the surface, and finally pour in vegetable oil until the oil content is less than the moldy tofu blocks.