1. Take out the tofu with internal fat and cut it into large pieces. Boil the water in the soup pot and add 3 grams of salt. Then add tofu and blanch for about 15 seconds. Then turn off the fire and don't take the tofu out for the time being. Dry auricularia auricula and yellow flowers are soaked in warm water in advance for later use.

2. Add a little oil to the pot and heat it to 40%, then add the fungus and yellow flowers and stir-fry for fragrance, then pour in the water soaked by the fungus and yellow flowers, and pay attention to drain the sand at the bottom.

3. Water can pass through 2/3 of the materials, then pour in soy sauce, sugar and salt and mix well. Boil the water in the pot, circle it and pour in the water starch, stirring constantly until the sauce thickens. Finally, drain the tofu and pour in the sauce and Chili oil.