I made an entrance to the frozen fat.
Cut only one side with scissors.

I only prepared the stems for the water parsley. (Length about 20 cm)

Blanch the water parsley in boiling water for about 10 seconds.
(I need to blanch it with a little salt, but I skipped salt because I'm going to blanch the fried tofu in this water.)

Soak the blanched water parsley in cold water.

Blanch the fried tofu in water that blanched water parsley.

Since the fried tofu floats in water, blanch it with chopsticks.

Blanch for 15 to 20 seconds and take it out.

Drain the fried tofu.
*When the oil cools to a certain extent, press lightly with your hands to squeeze the water.

Put the filling of the dumplings in the blanched fried tofu.
Please refer to the recipe for fried tofu stuffed dumplings.
https://www.10000recipe.com/recipe/6948272

Add only 80% to the fried tofu.

Hold the top part short and use a toothpick to block the entrance

Tie the mouth with blanched water parsley.

And if you take out the toothpick, it becomes a pretty shape.

Fried tofu is done!

I'm going to put a little bit of beef in the hot pot, so I seasoned it with soy sauce, garlic, ginger, sugar, and sesame oil.
(Sauce may be omitted.)

Prepare vegetables for the hot pot.
(Please prepare your favorite vegetables.)

Boil kelp to make broth.

Put the ingredients in the pot.
(The dumplings I made last time were steamed and frozen in the freezer
The beef is under the fried tofu.)

I used Bibigo beef bone soup.

I put in one pack.

The kelp stock added twice as much as beef bone.

Season with two tablespoons of soy sauce and a little bit of flower salt.
(If you eat while boiling, make the liver weaker.)

It's done when it boils. :)

Beat the cold with this winter hot pot!
Enjoy your meal.^^