Cooking Steps

1. 

   Step1:The fresh old tofu bought from the market. Cover the bag while it's hot. Keep it for one night.

2. 

   Step2:Put a layer of fresh-keeping bag or gauze on the steaming drawer for standby.

3. 

   Step3:Cut the tofu into large pieces and put them neatly on the steamer drawer. Pay attention to the space.

4. 

   Step4:One steamer drawer didn't put down. I put two steamers.

5. 

   Step5:Well sealed. Let it ferment in a warm place for 16 days. I put it directly under the kitchen

6. 

   Step6:Fermented tofu has a layer of yellow mucus on its surface. This is the time to wrap.

7. 

   Step7:Prepare the materials for the bean curd - pepper powder, pepper powder, ginger powder, salt, home-made rice wine (this is the essence of the bean curd. It is indispensable to replace it.)

8. 

   Step8:Pepper powder, pepper powder, ginger powder and salt are mixed evenly and mixed into marinade for standby. (the dosage of the four ingredients should be adjusted according to their own taste. If you like heavy taste, put more pepper powder, pepper powder and salt. If you like light taste, put less. Don't put too much salt. Too salty will make the Sufu hard and not soft.)

9. 

   Step9:Spread a layer of marinade on the surface of tofu.

10. 

    Step10:Sprinkle a layer of marinade on the bottom of a clean, oil-free, anhydrous glass bottle.

11. 

    Step11:Put the tofu neatly in the bottle.

12. 

    Step12:Sprinkle a layer of marinade on the tofu. Sprinkle a layer of bean curd with marinade. Fill all the bean curd in turn

13. 

    Step13:After loading all the tofu, spread a layer of marinade evenly.

14. 

    Step14:Pour in two cups of home-made yellow rice wine. Seal the bottle and serve in a week.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin