The Practice of Korean Immortal Furnace
1.
The beef of the broth material is dried with a cotton cloth. Pour the beef and water into the pot and cook for about 9 minutes on high heat. When it boils, turn to medium heat and simmer for about 20 minutes. Then add the radish and continue to cook for about 20 minutes. Combine the beef and the radish Remove and cut into pieces about 2cm in width, 3cm in height and 0.5cm in thickness, and then add the seasoning sauce ① and stir to taste (80g radish, 130g beef). The broth is filtered with cotton cloth and seasoned with clear sauce and salt. (1.2kg).
The beef is dried with a cotton cloth and cut into shreds about 5cm in length and 0.3cm in thickness. Add 2/3 of the seasoning sauce ② and stir to taste.
2.
The beef fillings are dried with a cotton cloth, the tofu is absorbed by the cotton cloth and crushed, and the remaining (1/3) seasoning sauce is added. After stirring to taste, it is made into a ball with a diameter of about 1.5cm. The beef shutters are added with salt and After kneading the flour, clean it, and use a knife to make a few strokes on the surface. Remove the liver film, cut into 5cm horizontal, 6cm vertical and 0.3cm thick, and marinate in milk for about 10 minutes. The spinal cord will be spread out where there are grooves. Cut into 15cm length. White fish meat is made into fish breast with a width of 5cm, a height of 6cm and a thickness of about 0.3cm.
Cow shutters. liver. spinal cord. Salt for white fish. Pepper to taste.
Cut the soaked sea cucumber into 2cm horizontal and 6cm vertical threads.
3.
Let the shiitake mushrooms stand in water for about 1 hour, remove the stems and dry the moisture with a cotton cloth, and cut into the same length as the soaked sea cucumber. Peel the carrots, wash and cut into pieces about 2cm wide, 6cm vertical and 0.4cm thick.
Fried yellow and white egg crust and fried water celery, cut into about 2cm horizontal and 6cm vertical. The walnuts are soaked in hot water to peel off the inner skin. Put some cooking oil in a heated pan, add ginkgo biloba, stir-fry on medium heat for about 2 minutes, then peel off the skin. Peel the pine nuts and wipe dry with a cotton cloth for later use.
Dip the meatballs with flour and egg sauce, put some cooking oil in a heated pan, and fry them over medium heat for about 2 minutes.
4.
Put some cooking oil and beef louver in the heated pan. liver. spinal cord. Dip the white fish with flour and egg sauce, fry the front and back sides for about 2 minutes on medium heat, and cut them into a size of about 2cm in width and 6cm in height.
Pour water into the pot and cook on high heat for about 2 minutes. After it boils, add salt and carrots and blanch for about 20 seconds.
Let’s talk about seasoned beef, radish, and shredded beef on the bottom of the fairy stove, and put the prepared materials on top according to the color matching. Finally put the meatballs, walnuts, ginkgo and pine nuts.
Pour the broth in the fairy stove, close the lid, put charcoal in the fire barrel, and cook for about 3 minutes.
