Cooking Steps

1. 

   Step1:On a cold winter afternoon, while basking in the warm sun, I think I should cook a warm dish. I remember the dried kunbu I just bought in the Japanese marsh fish market, the bamboo roll and Mingmen roll I bought on Taobao before, and the fish ball and shrimp cake I bought for a long time. Then I'll cook it in Guandong.

2. 

   Step2:Cut open the sack of kunbu. Smell the acid. Hesitate to wash it. Turn over to see the material list. There are two kinds of vinegar in it. You can use it directly

3. 

   Step3:Cut one radish into thick slices, one carrot and one hob. Soak six dried mushrooms a little. Put 25g of kunbu together. Add 1000ml of water to soak mushrooms. The fire can start to boil. Skim off the froth. Add some steamed fish soy sauce and Li Jinji's thin salt soy sauce. Turn to a low heat and cook for another 15 minutes. In fact, steamed fish and soy sauce should be changed into Japanese style flavored sauce. But we have it at home. But the taste is basically the same as that I used to make flavoring and plum wine.

4. 

   Step4:After 15 minutes, it's already a little soup. Add in the bamboo roll, Mingmen roll, fish ball and shrimp cake, cut the cooked corn into four sections, put them together and cook for another 15 minutes

5. 

   Step5:Add in the konjac knot and cook for 5 minutes. Then you can start the pot and make a plate. Finally, sprinkle some seaweed and cedar. Meizhao is also fresh