Put a frying pan with kelp and fill with water.
Put salted pickled cherry blossom leaves on top of 1 and put fish on top of it.
Add cooking wine and steam the fish.
When the fish is cooked, remove the fish and add the rape blossoms.
When the rape blossoms are tender, take them out and add them to the broth, season with salt.
Season the soup in step 6 and thicken it with potato starch.
Place the steamed cherry leaves on a serving dish, garnish with fish, rape blossoms and pickled cherry blossoms, and pour 6.