Ingredients: appropriate amount of tofu; Accessories: appropriate amount of Chili noodles, a bottle of high-alcohol liquor and a bag of salt; Formula: I bought tofu, which can be old tofu or water tofu. It tastes different. According to my personal preference, I chose tender tofu. Cut tofu into small pieces, which can be slightly larger, because tofu will become smaller after dehydration during fermentation, and then put it in a container that can filter water. So will domestic vegetable baskets. Please put a plate under it. Wait for natural fermentation, just heat for two or three days. When tofu has a thick layer of white Mao Mao on its surface, it means that it is good. The longer the time, the softer the tofu will be. Too long will be moldy and scary, and post-production will be too soft.