Wooden Fish Flower practice is as follows:

1. Wash the chicken thighs, remove the bones, make a few cuts on the inside, add salt, cooking wine, green onions and ginger and other seasonings.

2. Scratch evenly and marinate for a while. Onion and celery cut into pieces, carrot shredded, garlic sliced, cut all into the water, high heat boil, low heat 10 minutes.

3. Fish out the vegetables, leaving about 300 grams of soup base. Add rock sugar, rice wine, oyster sauce, soy sauce.

4. Bring to a boil over high heat, then simmer over low heat for 20 minutes to thicken. Put the marinated chicken thigh meat on paper towel to absorb the water.

5. Heat the oil in a pan and add the chicken thighs (skin side down). Sauté over medium-low heat until the skin is golden brown, then flip and sauté again until lightly browned. Pour in the pre-prepared teriyaki sauce.

6. Over medium heat, wait for the sauce to thicken slightly. Add a small amount of oil to a small saucepan. Add the pea tips and stir-fry with chopsticks.

7. Stir well and place on a plate for the bottom. Cut the teriyaki chicken thighs into pieces. Put them on a plate and sprinkle some woodchuck flowers on top.

Mokumeboshi

Mokumeboshi broth is an indispensable ingredient in Japanese cooking, just as important as chicken broth in Chinese food and beef broth in Western food. Kibuhana is processed from the more prized deep-sea bonito, which has been baked and dried several times, shaved into thin slices, and vacuumed or nitrogen-filled for preservation, waiting to be used.

Without any additives, it is a natural seasoning that is rich in nutrients. You can taste the special flavor of katsuobushi in Japanese cuisine, from cold dishes, boiled soups, hand-rolled ingredients to making various sauces.