Deep-fried spring burdock and fish cake

Blanch the burdock root briefly, then add it to a Chinese soup with salt and steam it in a steamer until tender.
Depending on the thickness of the burdock root, this should take about 30 minutes.

Cut the burdock root into sticks about 4-5cm long. Make a cut about two-thirds of the way through so that it splits into three

Dust the burdock root with flour and pour the jade batter over the entire surface

Apply a thin layer of jade batter to the hanpen as well and place it in the slits of the burdock. If it is easy to remove, sprinkle some flour on it to increase the viscosity of the batter and make it harder to remove

Place in oil heated to 170℃ and fry, rolling around until golden brown. Remove from the frying pan and drain on kitchen paper

If you like, you can add sansho salt, a mixture of salt and powdered sansho pepper