1. Put 1 liter of broth into a pot, bring to a boil over medium heat, then turn to low heat and simmer. Add chili powder and black pepper
2. Cut the apple into 6 slices, remove the core and put it together, put the lemon with the skin, light soy sauce, garlic puree, and brown sugar. Boil for about 1 hour and 30 minutes, and observe whether there is any excess broth. If the broth is lacking, you can add a few tablespoons of stock to continue cooking. I don’t need to wait until the broth is cooked. The broth is really good enough.
3. Cook until the last 15 minutes, add Korean miso and continue to cook for 15 minutes to turn off the heat
4. At this point, you can see that the sauce is very thick, and the remaining sauce is about 1 rice bowl
