Deep-fried spring burdock and cheese

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

Coat the Camembert cheese with a thin layer of jade batter and place it in the burdock root slits. If it is easy to remove, sprinkle some flour on it to increase the viscosity of the batter and make it harder to remove

Sprinkle boiled Japanese pepper on the cheese part, place in oil heated to 170°C, and fry by rolling it around

Once fried and golden brown, remove from the oven, drain the oil with kitchen paper and place in a serving dish