The invention discloses a method for preparing meat fermented bean curd by moulds. The method comprises the following steps of: heating lean meat by 78 DEG C to 82 DEG C hot water or steam until the center of the meat reaches 70 DEG C to 72 DEG C; cooling the heated meat to below 20 DEG C, cutting the lean meat into pieces with the thickness of 1cm, and pickling to reach the saltness of 3% to 5% by using a dry pickling method or a wet pickling method; coating mycotic spore suspension liquid on the surface of the meat pieces or soaking the meat pieces into the mycotic spore suspension liquid until the surface concentration reaches 103-104/cm<2>; culturing for 6-7 days in a constant temperature and constant humidity culturing box at the temperature of 25 DEG C to 28 DEG C and the relative humidity (RH) of 85%-90% until mature; and putting into a hermetic container at the temperature of 18 DEG C to 22 DEG C for 3 months, and then finishing. With the method, the meat pieces which are subjected to pasteurization are used, the enzyme activity of the meat is damaged at first, and then the meat is fermented by inoculating moulds, the moulds play a main role during fermentation, so that a meat fermented bean curd new product is prepared; and the fermentated meat product in the prior art is based on raw meat fermentation, but the method is based on cooked meat fermentation, so that the method is an innovation technique.