1 Cut the old tofu with a knife to form small squares.

2. Find a board (be sure to clean it) and dry the water with a dry towel. Spread the tofu evenly and put it in a ventilated place. The main thing is to dry the water vapor of tofu, and I like to eat something soft and dry it for a day. If you like to eat hard food, you'd better get some sun, and the sun must be warm in winter.

3. After the water dries, move the board to a dark place and cover it with a layer of gauze. Be sure to keep it ventilated, or black mold will grow, so you can't eat it.

4. Leave it for about half a month, and the fermentation process will be over after long, white mold grows. Some of them will grow red mold, which may be too stuffy or the water hasn't dried. They can also be eaten, but the taste is not so good.

5. Cut the ginger into rice, mix it into the Chili powder, add half a packet of salt, and mix well together. Some people will put garlic granules, while others will put orange peel. But my mother didn't eat either, so I didn't put it in.

6. Prepare a small bowl of white wine, and put the tofu blocks into the white wine to make a roll. First, disinfection. Second, the preservation time is longer. Third, it smells better.

7. Put the tofu blocks dipped in white wine into the mixed Chili powder, so that the tofu is covered with Chili. Then put it into the bottle piece by piece, preferably glass. If not, plastic will do. When the bottle is full, sprinkle some white wine on it and tighten the bottle cap. Put it in the refrigerator for refrigeration.

8. You can eat it in about half a month, but if you want to eat better, you have to wait for two months. The more you put it, the better it tastes.