Seasoning: garlic, ginger, aniseed, wine, sugar, white vinegar, Chili noodles, salt, seafood soy sauce, monosodium glutamate and other appropriate seasonings.

Practice:

1, wash the beef first, then add ginger and garlic for pickling, about ten minutes;

2. Cut the marinated beef into 3-inch pieces and put them into the pot, and blanch them first until the blood is boiled until the blood is no longer there;

3. Wash the beef pieces again, add water to stew the soup again, simmer with low fire, add ginger, garlic, aniseed, wine, sugar and other condiments in turn, and take out the beef until it is 70% rotten;

4. Add a proper amount of sufficient water to the pot;

5. Slice the fished beef for later use;

6. Wait until the water in the pot is boiled again. A bowl of delicious Korean cold noodle soup is ready.

The authentic method of cold noodle soup: buckwheat noodles, eggs, carrots, cucumbers, pears and shredded seaweed.

Practice: 1, the previously prepared cold noodles are ready for use, and then the noodles are processed;

2. Put the onions and carrots in a special small cloth bag and put them in a cold noodle soup pot until they are cooked and soft, and fish them to cool and shred;

3. Take a pan and turn on a small fire. Spread the beaten egg liquid thinly on the bottom of the pan, turn it over, take it out of the pan and make it into egg skin, and shred it for later use;

4. Cut all the boiled eggs in half for use, shred the cucumbers for use, and combine them with the previous beef slices for use;

5. Divide the pear into two halves, cut a little silk in half for use, and juice the rest;

6. Mix buckwheat noodles and starch in a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them, fold them into round strips, put them into a special extrusion tube, and quickly press them into handmade noodles.

7. Take a soup pot, boil the water, cook the noodles in the pot for 40 -65 seconds, and take them out quickly. After the noodles are cooked, put them in cold water, let them cool, take them out, drain them slightly, and put them into the center of the bowl.

8. Put shredded carrots, shredded cucumbers and shredded pears on the dough in order, drizzle with Korean hot sauce, put a little spicy cabbage and pile them into a tower in turn;

9. Arrange the remaining beef slices, half a boiled egg and a little shredded egg on the side;

10. Finally, sprinkle sesame seeds, shredded seaweed, a little sugar, sesame oil and pine nuts. Finally, pour beef soup, add the pear juice squeezed before, and mix well to serve.