1. In winter, preferably winter, the outdoor temperature is below 10 degrees, I think.
2, fresh old tofu, cut into sugar cubes, in a bowl, covered, placed in a warm place (stove, heater, balcony can be)
3, a week to ten days (the higher the temperature of the fermentation of the faster, but too hot, if it is easy to acid, which is why the summer can not be done), the surface of the tofu discoloration, sticky, with a slight smell (so-called "stink" is the so-called "stink"). The surface of the tofu is discolored, sticky, and has a slight odor (the so-called "stink" comes from this).
4, take ten or so pieces, add a little warm water, add the right amount of salt, sesame oil, chili oil according to personal taste, gently stir until the tofu is slightly rotten, the soup becomes white.
5, with hot steamed bread to eat, fragrant!
And the street fried stinky tofu than, this practice purely rely on probiotic fermentation, no additives, no frying, the texture of sheep fragrant soft, safer, more hygienic, more delicious! It is also easier to do. Just need some patience, if you do not put enough time, the tofu is not softened, eat the taste will be much worse