Hunan authentic pickled bean curd is how to pickle?

Raw materials: fresh bean curd 5 pounds, fine salt about 50 grams.

The first step: select the fresh and tender bean curd, remove the two heads, wash and dry the surface of the bean curd water vapor.

The second step: cut the sun-dried beans into small particles, spread in the sun exposure to half dry, do not forget to turn a few times, so that all sides of the beans can be sun.

The third step: the good sunshine bean curd with fine salt rubbing evenly, rubbing evenly into a clean altar, sealed and stored for a month into the sour bean curd.

Alternatively, put the sun-dried water vapor fresh bean curd directly into the old sour water altar, sealed marinated for about half a month and then fished out, so that the pickled sour bean curd is also particularly tasty, crisp.