25g Hashima oily pieces
10g orange slices (canned)
10g red cherries
Add water, cooking wine, ginger and scallion to soaked Hashima and steam for 10 minutes, rinse to get rid of the fishy smell then soak in water.
Add water to crystal sugar and boil to a syrup.
To another pan, add boilingg water, put in the Hashima and bring to the boil, remove and drain off the water.
Add orange slices and the Hashima to the sugar syrup, bring to the boil, pour into a soup bowl and add the cherries.