1. Cut the tofu into small pieces and put it into a steamer, cover it and put it on the balcony to let it ferment

2. About 10 days or so the tofu starts to stink and there is a red sticky yeast on it and it can be pulled out of the silk, that is, the fermentation is complete

3. Prepare a bowl of white wine

4. According to the ratio of 3:2, the dried chili peppers mixed with salt

5. Dry chili peppers mixed with salt

5. each stinky tofu in the bowl of wine bath

6. and then into the chili pepper salt rolling

7. until the tofu is evenly coated with chili peppers and salt clamped up into the bottle

8. all tofu are all dressed in chili pepper clothes and neatly placed into the bottle, pour a little white wine into the bottle

9. Cover the lid and let the tofu marinate for about a week and then you can eat it

10. After a week the curd has marinated, you can clip it up and enjoy it, and when you eat it, it's best to pour the sesame oil on it, so that it is more delicious