The ingredients for bean curd are as follows:

Material preparation: 500g old tofu, 25g salt, 40g chili noodles, 5g pepper powder, 50g glutinous rice, 10ml high-quality liquor, and appropriate amount of rapeseed oil.

1. Prepare 500g of old tofu, cut into small cubes of 2X2 cm and set aside. Take a pot and boil water. After the water in the pot boils, place the cut tofu cubes evenly in the steamer and steam over high heat for 5 minutes.

2. Take 2 clean large bowls, pour 50g chili noodles, 5g pepper noodles, and 25g salt into one bowl, stir evenly and set aside; pour 10ml high-strength white wine and 50g fermented glutinous rice into the other bowl. Mix well and set aside.

3. After the tofu is completely cooled, first put it into the mash bowl so that each side of the tofu is evenly coated with the mash sauce, then put it into the chili noodles bowl and coat it evenly. Seasoning.

4. Place the wrapped tofu cubes neatly in a clean, water-free container. It is best to use a glass or ceramic container.

5. Finally, seal the container to completely isolate the air, and then place it in a cool place at about 20 degrees Celsius. Leave it for 10 days and the fermented bean curd will be ready to eat.