| 摘要 |
A method of cooking food dishes is provided to tenderize the meat and cook food dishes containing jjim(steamed dish), jeongol(stew), gamjatang(potato soup made with pork bone broth), haejangkuk(a broth to chase a hangover), twigim(a fried dish) and the like. The fibula and shank of a pig are cut to 2 to 3cm in length, washed with water and heated in the first step. Then they are added with fermented soybean paste and salt, heated with a bag containing green onion, garlic, radishes, kelp, bean sprouts, red pepper, ginger, apples, pears and kiwi at 90 to 100deg.C for 30min and at 80 to 90deg.C for 30min in the second step. After removal of the bag containing vegetables, the fibula and shank are heated with the outer leaves of cabbage or other vegetables and clear strained rice wine and heated at 70 to 80deg.C for 1hr in third step. |
