1. Chop the tofu, heat up the pan and cook until golden brown, remove and set aside
2. Heat oil in another pot, add carrots, mushrooms, fungus, tomatoes and stir fry evenly
3. Add a bowl of broth, add salt, five-spice powder, and stir fry chicken essence evenly.
4. Pour in the fried tofu and stir-fry evenly, then add 3 bowls of water and boil until tumbling
5. Add water to the flour and stir until there are no particles. It is particularly difficult to stir.
6. The vegetable soup is boiled until it is tumbling, and the batter runs along the side of the bowl, stroked it with a non-stick spatula, and poured it into the pot, keeping it on high heat.
7. Boil until tumbling, add green vegetables and cook until tumbling
8. Stir well and serve immediately
