- Rinse the scales with the skin and deep fry in the oil pan until shaped.
- Steam the sweet potatoes until cooked.
- Peel the burdock, and cut in thin slices. Deep fry until crispy and leave aside.
- Blend the yellow cauliflower into puree, add some water and flour to make thin paste. Fry to shape.
- Place all ingredients on the plate and serve with pepper salt.