Japanese-style Muyuhua broth, which is the essence of almost all Japanese cuisine, udon noodles, steamed rice bowls, thick egg-boiled, rice-baked rice, beef-baked rice, miso soup and other cooking materials, all need to use Muyuhua broth. Although there is now a very convenient soup directly added to the water to dissolve, but the chefs still like to take the soup from the wood fish, the taste is more delicious and pure.
The kelp is soaked in water for 30 minutes to 1 hour.
Pour the water into the pot with the kelp, slowly burn it over medium heat, and take the kelp out when it is about to boil.
Turn off the fire and put in the wooden fish flower. Cook for a minimum of 1 or 2 minutes.
You don't need kelp, you can cook wood fish directly. After the water is close to boiling and placed in the wooden fish flower, be sure to cook with a minimum of heat.