Peony lily root

The lily roots should be peeled off the outer part and used the clean inside. Cut off the tips of the pieces one by one from the outer pieces, making them peony petals. Insert the blade at an angle of 45 degrees and cut it while rotating. Finally, cut off the center part.

Wash off any sand and dirt with running water, then put it in hot water with plenty of vinegar and cook gently over low heat.

Cook for about 10 minutes, then apply force and cook until the bamboo skewer is hard enough to penetrate deep into the depths. Remove in ice water to remove the heat, turn it over and place it on a colander to drain the water.

Put nectar made from dissolved sugar and water in a 1:1 ratio in a pot and boil it, add drained lily roots, and cook with cellophane while covering.

Cook for about 5 minutes, remove from the heat and place the pot in ice water to cool. By soaking it in the nectar and cooling it, the flavor will easily soak.

Drain the water and serve in a bowl to complete it.