After the water is boiled, put the seasoning in the raw materials for boiling. According to my own taste, I am from Hunan, so I like to eat spicy food, so it is natural to put spicy food. In fact, the whole soup base has been prepared in this way, and the whole process takes no more than 20 minutes. The juice can be simply understood as "broth", which is simple to make and can increase the flavor of the soup. If you really don't want to do this step, you can skip using pure water directly, but the taste will be lighter. 800 ml juice +50 ml Japanese soy sauce +45 ml Weilin+100 ml sake+10 ml salt. It is the most infallible Guandong boiled soup base.
Guandong cooking warms people's hearts regardless of seasons, which can be said to be a collection of flavors familiar to all Japanese people. Nowadays, Guandong cooking has followed the original practice and taste, which is not only an instant food that can be easily bought in convenience stores, but also made of tofu in Dengaku at the beginning, and it is common to use local ingredients such as taro or potato, whether tofu or konjac is used. Tofu was introduced to Japan from China, and its real origin is beyond examination. Usually, the materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (products of fish or beans), etc. Each of these materials is placed in an iron griddle pot (box) which is not connected with each other, and the broth boiled with kelp and mullet flowers is slowly cooked.