Ingredients: 3 pieces of old tofu, fermented bean curd koji 1 bag, half a bowl of high-alcohol liquor, coarse Chili powder 1 spoon, fine Chili powder 1 spoon, spicy fresh pepper powder 1 spoon, a little pepper powder, salt 1 spoon, and a proper amount of cooked rapeseed oil.

1. First of all, all the materials are ready. First, stand up the tofu you bought and cut it in half, then cut it into wider strips, and then cut it into large pieces with a knife. Prepare a steamer, clean it and dry it. Because there is no big bamboo dustpan at home, I can only choose this one, not to mention it is quite easy to use and can keep out dust. Put the cut tofu pieces into the steamer, and remember to leave some gaps between the tofu pieces when placing them, so that the tofu has room for fermentation.

2. After the tofu block is finished, shake the sufu koji bought home evenly on the tofu block, and shake it evenly on several sides. Fermented bean curd koji can quickly mold tofu, thus ensuring the quality of fermented bean curd. Now that the weather is cold, you can cover it and store it directly at room temperature. Normal tofu is freshly made on the day of purchase. If your tofu is cooked the next day, it is best to cut it into pieces and steam it in a pot, so as to sterilize and prevent the tofu milk from going bad.

3. The temperature of sufu should not be too high, so it is about 15 degrees now. If the temperature is too high, it will stink easily and grow insects. During the period of sufu, you can open the lid every day to check, and it will be covered with white hair in about 4 days.

4. Now let's prepare the ingredients, prepare a plate, pour in 1 tablespoon of coarse Chili powder, then 1 tablespoon of fine Chili noodles, 1 tablespoon of spicy fresh pepper powder, and finally add 1 tablespoon of salt and mix well with chopsticks. Then take another bowl, pour half a bowl of high-alcohol liquor, and sterilize it.

5. First, put the moldy tofu blocks into high-alcohol liquor, and evenly dip the liquor on several sides. Take out the sufu block dipped in white wine and put it into Chili noodles, and then evenly wrap a layer of Chili noodles on the sufu block.

6. Prepare a water-free and oil-free sealed jar, put the prepared tofu blocks into the sealed jar, then pour in the cooked rapeseed oil that has not passed all the tofu blocks, then cover it, put it in a cool place, seal and ferment for 1 month, and the tofu blocks are already delicious and ready to eat. It is very simple and easy to make. If you want to taste more fragrant and taste better, you can replace cooked rapeseed oil with sesame oil.