1. Rinse the lactone tofu and konjac in small pieces and set aside.
2. Remove the stalks of the chives, wash and cut into small pieces, and dice the fragrant belly.
3. After boiling the water, add the konjac and cook until it can penetrate gently with a fork.
4. Add lactone tofu and continue cooking.
5. When the water boils again, turn to medium heat, use a slotted spoon to add the miso sauce, and then slowly squeeze and stir with a small spoon to make the miso sauce completely dissolve in the water.
6. Squeeze like this.
7. Add the diced fragrant belly, turn to high heat, bring to a boil, and turn off the heat.
8. After turning off the heat, sprinkle the chopped green onion. Do not cover the pot, otherwise the color of the green onion will turn yellow and look ugly.
Tips:I happen to have lactone tofu and fragrant belly at home, but you can also use soft tofu and other things instead. Random collocation is completely OK
