| 摘要 |
A method for preparing boiled beef hock is provided to show high nutrients without the specific scent of beef hock, to simplify a cooking process and to enable various-shaped beef hock to be possible. A method for preparing boiled beef hock comprises the following steps of: removing blood from 1.5-3kg of cow hock and 100-300g of beef; putting the cow hock and the beef in a meat juice and heating them for 1-2 hours; cooling off the cow hock and separating bones from the feet; spreading the cow hock and placing the beef on it; rolling the cow hock with the beef and wrapping them; and putting the wrapped cow hock with the beef in a shaping box at 30-60°C for 2-4 hours. The meat juice is prepared by boiling 15-20 liters of water, 0.5-1 liter of soy sauce, 0.05-1 liter of Chungju(Korean cooking alcohol), 50-200g of sugar, 100-300g of starch syrup, 700-900g of radish, 300-500g of radish, 100-300g of leek, 100-300g of leek root, 100-200g of ginger, 100-200g of garlic and 100-300g of cinnamon for 1 hour.
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