The first step is to prepare tofu. The older generation are all from grinding bean curd. We bought ready-made tofu, and the tofu we bought was dried for a long time, so that the water on the surface of the tofu evaporated.

Step 2, cut the tofu into small pieces and put them into a laundry basket filled with straw, which should be placed evenly, otherwise dense stacking is not conducive to mildew;

The third step, the tofu is fermented for about half a month, and the weather is warm for about ten days. After a long period of fermentation, the color of tofu will turn gray and the surface will be moldy.

Step 4, prepare Chili powder, put the moldy tofu into a pot filled with Chili powder and salt, and turn the tofu constantly with chopsticks so that each piece of tofu is evenly coated with Chili powder and salt. The control of salt content depends on the experience of the older generation. Too much and too salty, tasteless is easy to deteriorate.

Step five, put the moldy tofu in a can, preferably in a glass bottle, which is clean and hygienic. In our hometown, it is basically stored in jars, which can be preserved for a long time. If you want to eat it, you can have a bowl of rice at any time.