Practice of Korean beef bone stew(han guo niu gu dun tang de zuo fa )

Practice of Korean beef bone stew

Introduction:

"Beef bone stew" beef bone stew is a kind of dish that puts the beef bones, viscera, tendons and other parts of the meat into the water and cooks for a long time until it is cooked and rotten. The beef bone stew, which is made by soaking rice and noodles, adding sliced white meat as a dish and eating with pickled radish, was originally a dish that the emperor led his ministers to offer sacrifices to the God of agriculture at the Xiannong Altar. After the ceremony, they cooked the beef as a tribute and distributed it to many people. So it was originally called "Xiannong Altar". According to Korean pronunciation, the name of this dish changed from "Xiannong Altar" to "Xiannong soup" ’And then to the "Xuenong soup" has evolved to the present "Shennong soup."

Production steps:

Materials required:

Beef bone: 1kg

Achyranthes bidentata: 600g

Tongue: 700g

Water: 5kg (25 cups)

Beef breast: 200g

Boiling water: 7kg (35 cups)

Pretty: moderate

Scallion: 30g

Garlic: 65g

Ginger: 20g

Onion: 50g

Salt: 8g (2 / 3 tbsp)

Pepper: 0.3g (1 / 8 TSP)

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Han Guo Niu Gu Dun Tang De Zuo Fa