Method:

To peel burdock, first wash the soil from the burdock skin, then use a knife to tilt it at a 45-degree angle and gently scrape off the burdock skin (to prevent discoloration, first Prepare a basin of water, and throw the peeled burdock into the water first)

Cut the burdock into shreds. To cut the burdock into thin strips, you need a small tool. As shown in the picture on the right, use the peeled burdock to Cut the surface with a multi-layered knife, and use a paring knife to peel off the burdock. This way you don’t have to cut it by hand, and the burdock shreds will be thin and taste better. (To prevent discoloration, take a pot and put it in a pot. Add water and white vinegar (1:1) and soak the shredded burdock in it)

Cook a pot of hot water and cook the shredded burdock for 3-5 minutes (because it is cut into thin slices) , so you don’t need to cook it for too long) remove and drain. If you cut thicker burdock slices by hand, you need to extend the cooking time

After adjusting the seasoning, pour in the burdock shreds from step three. Stir evenly and sprinkle with black and white sesame seeds, refrigerate for 2-3 hours and then serve~~

Serve.