Press the bean curd for 2 hours Dry with towels and cut into 9 pieces Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each Leave space between eachd Place in covered steamer pot in well aired room for 2 to 4 days Trust me you want it well aired It will develop a orangish yellow mold and have a slippery appearance and strong odor
Grind the crushed peppers peppercorns and fennel Add salt and mix well then pour into a dish Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd Repeat until done
Put into a wide-mouth jar and pull out skewers carefully Pour wine to cover and sprinkle salt mix on top Cover in keep in refrigerator IT will be ready to use in a week and will keep indefinitely
NOTE this is highly seasoned Use small portions If wine is too strong use salt dissolved in water It may be made without the spices and just the salt
