Mash 1-2 pieces of red fermented beancurd in a small bowl. Stir in five-spice powder, sugar, white pepper, and 2 tbsp water to form a thin, aromatic paste, adding a splash more water if too thick.

Stack 3 dried tofu skin sheets. Brush the seasoning paste evenly across the surface, then roll tightly into a compact log from one edge, brushing on more paste as you go so every layer is flavored.

Push toothpicks through the center and ends to hold the layers together. Repeat with the remaining 3 sheets and paste to form a second pouch.

Heat a shallow layer of neutral oil over medium heat. Fry the rolls, turning occasionally, until crisp and golden on all sides.

Let the rolls rest for a minute so they firm up, then remove toothpicks (注意牙签) and slice into thick diagonal rounds. Serve warm.