| 摘要 |
Yangpeung ssuk duk pork hock(JOKBALL) using mugwort is provided, which food inhibits loss of nutrients by directly injecting Codonopsis lanceolata into the pork hock, and has no distinct fish smell, increased nutrition and soft flesh taste. The method for preparing the Yangpeung ssuk duk pork hock(JOKBALL) using mugwort comprises the steps of: injecting a mixture of fresh Codonopsis lanceolata juice and Codonopsis lanceolata wine into the pork hock(JOKBALL) by using an injector, and maturing the pork hock(JOKBALL) at low temperature for 3 to 4 hours; mixing tangleweed, Zanthoxylum piperitum, Glycyrrhiza uralensis Fischer, jujube, Zingiber officinale Rosco, Perilla japonica powder and dried mugwort in water and boiling the mixture; inserting the matured pork hock(JOKBALL) into the boiled mixture and heating it at high temperature for 30 minutes, at medium temperature for 30 minutes, and at low temperature for 1 hour and 50 minutes; and cooling the heated pork hock(JOKBALL) for 30 to 40 minutes and maturing it at low temperature for 6 hours. |
