Root vegetables with prunes

[Preparation of ingredients] Quickly pre-boil the broccoli (for decoration). Put 1 tablespoon vinegar in the same pot, add lotus root, boil for 5-6 minutes, then remove. (Try sticking the bamboo skewer from the other side, and it just stings quickly.)

Add konjac to the same pot, quickly pour in hot water, then wash to remove any odor.

Cut the bamboo shoots and boiled lotus root into pieces. Cut the skin of the taro and carrots and chop them all into pieces.

Scrape the burdock into pieces and cut into pieces.

Use the edge of the cup to make the pre-boiled konjac one bite-sized. (Using the edge of the cup will make the cross section rough and the flavor will easily soak.)

Heat 1 tablespoon of salad oil in a frying pan and fry the vegetables other than broccoli over medium heat.

Once the oil has spread throughout, add the bonito soup stock and bring to a boil. Once it's boiling, add [A], remove it with aluminum foil, cover, and simmer for about 10 minutes.

After simmering for 10 minutes, remove from heat, remove the aluminum foil and let cool for 10 minutes. Let it cool for 10 minutes, then cover again and simmer for 10 minutes.

Finally, remove the aluminum foil and remove the moisture over high heat. To finish off, add [B], mix and add the whole thing and add in a bowl. Decorate with pre-boiled broccoli and it's finished.