Ingredients: 6 kg of old tofu, 50 g of pepper noodles, 0/5 g of white pepper/kloc-,250 g of pepper noodles, 250 g of salt, and 250 ml of high-alcohol grain liquor above 52 degrees.

working methods

1. Buy fresh old tofu, drain the water, cut the tofu into 2-3 cm square thick slices, put them in cartons, and cover them with clean corn leaves or straw (a steamer or a bamboo sieve is also acceptable).

2. Tofu should be stored for about 12 days to about 18 days. When the tofu grows Mucor and the surface becomes soft, it can be processed into sufu. Salt, Chili powder, pepper powder and pepper are mixed in a proper proportion for later use.

3. Soak the moldy tofu in high-alcohol liquor. It is best to put tofu blocks in white wine, or pour the wine evenly outside the tofu with a small spoon.

4. Put the tofu into the mixture of salt, Chili powder, pepper powder and pepper powder, scoop the powder onto the tofu with a small spoon, and evenly coat the seasoning around it.

5, neatly put into the jar, seal the jar mouth, and eat it the next day. The longer the moldy tofu is placed, the stronger the fragrance.