1. Boil water and pour in the tofu. Drain and wait for use. Heat the pot until smoking, add cold oil until it coats the surface, and drain off any excess. Add meat and stir-fry, remove.

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2. Add ginger and garlic and stir-fry until fragrant. Add bean paste and 1 tablespoon oil and stir-fry again until fragrant. Add the mushrooms and sauté over low heat for another 1 minute. Add minced mushrooms, season with light soy sauce and sugar.

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3. Remove the tofu from the bowl and put it in a pot with a little soy sauce. Cook on low heat for 1-2 minutes until the tofu becomes hot. Slowly add potato starch to thicken the soup and stick to the tofu.

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4. Add juniper berry powder and Sichuan peppercorns to the pot and mix.

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5. Finally add chives and red pepper oil and garnish with green onions.