1, every year after the winter solstice, buy or make a table of fresh tofu (a little older than usual) and drain it. In order to drain the water as soon as possible, you can also press a thick board on the tofu.

2. Cut it into small pieces and put it on a dustpan covered with clean and fresh straw. Note that straw is a kind of bacteria that is helpful for fermentation and mildew prevention.

3. Cover the dustpan with a thick quilt, keep a proper temperature, and let the tofu ferment and mold. After three or four days, if the tofu is covered with hyphae or poked with chopsticks, the tofu will be soft, indicating that the fermentation is successful.

4. Wrap the fermented bean curd with the prepared seasoning. The seasoning includes a mixture of salt, Chili powder, pepper, garlic seed, ginger, dried tangerine peel, etc.

5. Keep the milk tofu mixed with seasoning in the jar, and the milk tofu can continue to ferment slowly in the jar. However, some people will put milk tofu in a jar after drinking it, which can keep it longer.

6. When you want to eat, you can eat it directly, spicy and soft, and the entrance will melt.

7. Many people will pour red yeast on milk tofu before eating, which will make the color more delicious and taste stronger. Red yeast milk tofu can also help digestion and make your appetite big.