1. Cut the tofu into daisies and prepare the Mapo tofu seasoning for later use.
2. Add boiling water to the rice cooker, add diced tofu and a little salt.
3. Put the mapo tofu seasoning directly into the small shabu-shabu, add some boiling water and bring to a boil.
4. Remove the tofu that has just been blanched and drain off the water.
5. Put the tofu in a small shabu-shabu pot and simmer until delicious.
6. In the process of stewing tofu, prepare an appropriate amount of water starch.
7. When the tofu is simmered until it tastes delicious, pour it with water starch, stir it slightly to make it fully mature.
8. Finished product. Sprinkle with chopped chives before serving, spicy and fragrant.
Tips:1. Tofu should be blanched to remove the beany flavor and make it firmer.
2. Sprinkle water starch to add flavor to the tofu and keep the temperature.
