1. Tofu is cut into 5cm square with a thickness of 1 cm, and placed in a clean steamer, covered with a layer of gauze to prevent dust, and allowed to ferment naturally.

2. Generally, at room temperature 10 degrees Celsius, it takes 15 days; When the room temperature is 20 degrees Celsius, a layer of yellowish fimbriae will grow on the surface of tofu, which takes 5 days. This process is called "initial fermentation".

3. Tofu fermented in the early 20th century is preserved with salt water, which is called "post-fermentation". The method is to blanch the salt and pepper with boiling water, let it cool and add rice wine. Then wash the jar, scald it with boiling water and dry it.

4. Then put the tofu blanks layer by layer, and sprinkle some pepper and salt water on each layer.

5. After putting it all in, cover it and put it in a warm place (about 15 degrees Celsius) to make the pickled tofu billet mellow again. After about 10 days, the fimbriae will melt and become delicious home-made tofu.