2. Wash the dust on the surface of red ginseng, put it in a container and pour enough water. To make it bigger, cut the tendon. Soak for 48 hours and change the water in the morning and evening.

3. Take it out, wash it, put it in the soup pot, and add onion and ginger to remove the fishy smell. Stew slowly for about 40 minutes, and it is advisable to insert chopsticks. Stir with chopsticks, or you will touch the pot.

4. After stewing and cooling naturally, add ice cubes made of pure water, add enough water and put them in the refrigerator for 24 hours.

5. Soaked red ginseng separates the head from the meat. The head can be made into soup and the meat can be fried.