The specific method of making red oil fermented bean curd is as follows:

1. Mix salt, chili powder, Sichuan pepper powder, and pepper in appropriate proportions and set aside. The ratio of salt and pepper is 1:2 or 1:1, and the amount of pepper and Sichuan pepper powder is up to everyone’s preference. Those who like the taste of MSG can put a little MSG in it.

2. Put an appropriate amount of high-strength liquor into the bowl. I used Luzhou Laojiao Erqu Liquor, but you can also use other high-grain liquor.

3. Soak the whole fermented bean curd in high-strength white wine.

4. Add the salt, chili powder, Sichuan pepper powder, and pepper mixture, and use a small spoon to sprinkle the powder onto the fermented bean curd so that all sides are evenly coated with seasonings

< p>5. Put the ground into a water-free and oil-free jar or crisper. It is best to use glassware or ceramic or tile products for storage.

6. Take another heat-resistant container and put in 20-30 grams of red pepper noodles, a small handful of peppercorns, and a handful of white sesame seeds.

7. Take a clean iron pot, add an appropriate amount of corn oil, and heat it until it is 10% hot.

8. Pour one-third of the hot oil into the container, stir evenly with a stainless steel spoon, and pour the remaining oil into the container after it cools slightly. Friends who like the taste of aniseed leaves can also put two when hot oil. The picture above was taken when the oil was poured for the first time. I forgot to take the photo the second time.

9. Leave the chili oil for one day. On the second day, after the oil and chili noodles are separated, pour the red oil into the fermented bean curd jar to cover the fermented bean curd. Seal the lid and eat it the next day. . After the red oil is forced out, the remaining chili noodles are used for other purposes.

10. The longer the time, the stronger the fragrance.