Preparation materials: 200g of bittern tofu, 3g of thirteen spices, 20g of salt10g, 20g of rice wine, 5g of white sugar and 5g of Chili powder15g.

First, cut the tofu into small squares, put it on white paper, and put it in the shade for about a week.

2. After one week, add salt to the tofu block and pour it into the container.

Third, add rice wine, thirteen spices, white sugar and Chili powder and stir well.

Fourth, put it into a bottle after mixing evenly, and seal it for preservation, as shown in the figure below.

5. It can be taken out and eaten after one month of sealing, so that the bean curd is ready.