Ingredients

1 fish, 1/4 burdock, 1 shiitake mushroom, 20 grams of sliced ginger, 20 grams of julienned ginger, 140 cc of water, 90 cc of wine, 60 cc of soy sauce, 30 cc of drizzle of flavored sauce, and 15 grams of sugar

Practice

1.

1. Cut the fish into pieces and boil them in boiling water, then rinse with cold water and scrape off the scales.

2. Boil the cauliflower in water (add a little salt to the water), and then rinse with cold water; peel the burdock and cut it into 5-cm sections, then slice it into 4 equal parts, and then soak in vinegar water; wash the mushrooms and remove the tips, and then cross the surface of the umbrella with the mushrooms.

3. Boil the juice and set aside.

4. Lay burdock and ginger in a pot, add fish and mushrooms from recipe 1, pour in the cooking liquid from recipe 3, and cover the pot with a lid smaller than the size of the pot; during the cooking process, scoop up the cooking liquid with a ladle, and pour it over the fish while cooking to make the fish color evenly.

5. Plate the cooked fish, burdock and shiitake mushrooms, and garnish with cauliflower and ginger.