Cooking Steps

1. 

   Step1:The main materials are tofu, chili noodles, sesame oil, wine, salt, etc. which have been covered for a period of time. They have been drying the leaves of bitter cabbage nearby for a da

2. 

   Step2:First of all, let's sun the stinky tofu we bought. Then we'll get ready. One pot of chili, one pot of oil, one pot of wine and one pot of dried vegetable leaves

3. 

   Step3:Fermented bean curd is now soaked in high alcoho

4. 

   Step4:Roll the stinky tofu with wine in the oi

5. 

   Step5:Pick it up with chopsticks. Roll it in the chili noodles (it's recommended to add some pepper noodles, fennel noodles, grass and fruit noodles). Make it covered with chili noodles

6. 

   Step6:Pick up the vegetable leaves with only 50% moisture. Put the bean curd wrapped in chili noodles on the vegetable leaves

7. 

   Step7:It's wrapped like a package. The leaves can be eaten after the bean curd is made

8. 

   Step8:The wrapped tofu pieces are put into the cleaned salted vegetable pot layer by layer. One layer of Sufu is sprinkled with one layer of salt

9. 

   Step9:The mouth of the pot is tightly sealed with plastic film. Put it in the shade. Give it enough time to marinate. It's better to eat it after about 23 months. Students who like ginger can add some ginger slices (add a little salt and water along the edge of the pot. Don't lack water along the mouth