1. Cut out the tofu bubble and take out the contents
2. Stuff the meatballs
3. Put the green onion leaves in hot water to soften them
4. Tied up one by one, this is a self-made lucky bag, ha ha
5. Boiled white water eggs are wrapped in flour and then fried in oil
6. Cut radish into thick pieces
7. First add the knuckle-boiled ingredients to the pot (available in the condiment cabinet that sells Japanese cuisine in supermarkets)
8. Add Shi Yunsheng's rich broth
9. You can add some soy sauce if you have a strong taste. Boil the radish first, then put in the skewered Japanese konjac rolls, cuttlefish balls, and lucky bags
10. Put in the fried eggs
11. Scoop it up after it's cooked
12. Sprinkle seaweed powder and katsuobushi on top in turn (both of these ingredients can be purchased at online shops selling Japanese cuisine)
13. Pour in the soup and serve
14. Pass on the seasoning package for everyone to see. It doesn't have to be exactly the same, it looks like this. . . . The bottom of the far left is the knuckle cooking material bag, the middle is the Shi Yunsheng stock, the right is the mustard seasoning for eating, and the back is a big bag of katsuobushi.
Tips:In fact, you can cook the oden according to your favorite material, any skewers. It is best to consider the harmony of flavors, such as sirloin, bamboo wheel and other favorite foods. But it is best not to boil the muyu flower in the soup, as it will have a peculiar smell. Basically they are put last. We sprinkle the food directly, and then pour the soup in.
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