1

Prepare some marinated tofu and cut it into small pieces.

2

Dry the water and turn the edges of the tofu slightly yellow.

3

Prepare some clean straw to line the carton.

4

Place the cubes of dried tofu on the straw, and lay another layer of straw on top of them when they are ready, and yard the cubes in the same way. Close the carton and leave it to ferment in a place protected from light for 3-4 days.

5

After 4 days of fermentation, the tofu will have a layer of hair on the surface. (If you don't like the heavy smell of mold, you can ferment it for 2-3 days)

6

Prepare some glass bottles, wash them, put them into a pot of boiling water to sterilize them, and then dry them out and set them aside.

7

Prepare a bowl of salt and a bowl of chili noodles.

8

Coat the tofu cubes with a thin layer of salt.

9

Place them in the chili noodles and coat with another layer of chili noodles.

10

Place in a glass container.

11

Cover and seal well, place in a cool, dry place and continue to ferment for 3 days.

12

After 3 days of fermentation, open the glassware and pour in half of the high white wine.

13

Pour in half of the rice wine, (1:1 ratio of white wine to rice wine).

14

Pour the rice wine and white wine flush with the height of the tofu block.

15

Pour in the right amount of sesame oil to cover the cover of the tofu block, put the lid on, and continue fermenting for 3 days before serving.

Wishing you success in making it