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  1

  Buy fresh old tofu, drain the water, cut the tofu into 2-3 cm thick cubes, and place it in a carton lined with clean corn leaves or straw (use a steamer, A bamboo sieve will also work). Cover with a few more layers of corn leaves.

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  2

  Leave the tofu for about one to two weeks, when mold will grow on it and the surface of the tofu will become soft, you can process fermented bean curd. Or determine the end time of bean curd fermentation based on the growth of Mucor.

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  3

  Mix salt, Sichuan pepper powder, and pepper, and adjust the amount to your liking.

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  4

  Soak the moldy tofu entirely in strong white wine

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  5

  Add the salt, Sichuan peppercorns, and pepper mixture, and use a small spoon to sprinkle the powder onto the tofu so that all sides are evenly coated with seasonings.

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  6

  Code neatly into a clean jar or crisper. It is best to use glassware or ceramic or tile products for storage.

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  7

  After a few days, pour an appropriate amount of sesame oil to cover the fermented bean curd. Seal the container and eat as you please. If you don't like too thick sesame oil, you can heat an appropriate amount of corn oil, let it cool, mix it with sesame oil, and pour in fermented bean curd.

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  8

  Finished product.

Tips

1) Tofu needs to be placed in multiple layers, and there needs to be a gap of more than 2-3 cm between the upper and lower layers.

2) The sides of the tofu that are in contact with the carton or other containers should also be covered with corn leaves to prevent water evaporation. Then cover the tofu with corn leaves, cover and place in a cool place.

3) If you don’t have corn leaves, you can use straw, wheat straw or rice dumpling leaves; if you don’t have these, you can use Miaojie kitchen paper (must be non-residue)