1. Peel the carrot, cut it into the shape you like (large piece is suitable), wash the corn and cut it into thick pieces, wash and remove the mushrooms.
2. Gently slice the tofu into pieces, wash the chives and tie them into knots, beat the ginger and cut the garlic into fine rice.
3. Spoon two spoonfuls of soybean paste into a bowl, and mash the soybean paste into a mud shape with a pestle stick.
4. Start the pan, put more peanut oil into the pan when it's hot, and then put it into the tofu after the oil is hot, and fry it in medium and small heat.
5. Fry tofu on both sides until golden, add ginger, garlic, rice and stir fry until fragrant.
6. Add mushrooms and stir fry to taste. Pour 1.2L boiling water into the pot
7. Move all ingredients in the pan to the soup pot and add the mashed soybean paste.
8. Put in the shallot knot, boil it over high heat, boil the soup in the pot again, cover it, and simmer it over low heat for 30 minutes. Remove the shallot knot when eating.