1. fresh tofu cut into square small block 'put into the steamer 'the bottom of the cardboard box 'tofu block to leave a little distance between the 'temperature of 16 degrees or so 'placed a week or so 'to see the tofu indicates the emergence of white fluffy mycelium 'skin hardened to

2. salt 'chili powder' pepper 'pepper' powder 'mixing 'white wine poured into a bowl '

3. put each piece of tofu into the bowl to soak for a round 'this can be good sterilization '

3.

3. put each piece of tofu into the bowl of white wine to soak a circle 'so that can be very good sterilization'

4. soaked in wine directly into the seasoning powder roll'

5. the last step 'the finished tofu milk into the sealed box 'all loaded 'pour vegetable oil 'finished it 'finally in the last four or five days or so the taste is best 'and did not times do not do too much 'because we are this is the best way to make a lot of money, but also the most important thing is not to make a lot of money. do not do too much 'because we do not add preservatives to keep time is relatively short 'fear of spicy friends can reduce the amount of chili'