Simmered

Boil water, add a little salt, quickly boil the silken pods and pour them into a colander.

Put the vinegar in the pot in [1], add lotus root, boil for 5-6 minutes, then remove. (Try sticking the bamboo skewer from the other side, and it just stings quickly.)

Put konjac in the pot from [2], quickly pour in hot water, and then wash with water. (Bringing the smelly konjac at the end will prevent the smell from being transferred to other ingredients.)

Lightly wash the burdock and cut it into pieces. (Cutting the pieces by slowly changing the angle and turning them is likely to be evenly sized. Cut stick-shaped vegetables like this.)

Peel the carrots and cut them in the same way. Cut the Take and lotus root in a row. (The important thing is to cut all the materials in aligned sizes. This will allow the material to be evenly heated.)

Remove the stones from the shiitake mushrooms and use a knife to finely illuminate them.

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

Finally, cut the chicken into bite-sized pieces.

Put all the ingredients except the silken pods in a frying pan, pour over medium heat and pour in salad oil.

Once the whole is blended a little, add the dashi stock and boil.

Once it's boiled, add 1 tablespoon sugar and 1 tablespoon soy sauce, season and then scoop the simmering. (If you add soy sauce, it will come out all at once, so take it carefully.)

Remove with aluminum foil, cover with a lid, and turn low heat to simmer for 10 minutes.

After 10 minutes, remove from the heat, remove the drop lid and let it cool for about 10 minutes. (This is where you can soak the ingredients in the flavor.)

Reheat [13], cover with a drop lid and simmer over medium heat for another 10 minutes. Then remove the drop lid again and cool. Repeat this boiling and cooling process for about three more times.

Once you've finished the process up to [14], heat it again, taste it, add 2 tablespoons of sugar, and let it cool for 10 minutes.

After 10 minutes, put the drop lid on again and place it on fire. Once the broth is much less, remove the dropper, add 1 and 1/2 tablespoons of soy sauce to finish, and mix and add in the frying pan and add the sauce to the aroma.

Place it on a plate and garnish with silk pods to complete it.