Cut the tofu into small pieces, slice the mushrooms, and wash the leek.
Cut the chives into small pieces, don't cut them too much.
Pour the right amount of oil into the pot and add the mushroom musk.
Add water to the tofu, foam over the tofu, and cook over.
After seasoning with appropriate amount of salt, put it into the leeks section and see the color change of the leeks, then pour in the starch water and turn off the fire.
Into the soup bowl, drizzle with some sesame oil, the leek mushroom tofu is ready.