Ingredients: lean beef, chicken skeleton, dandelion, clove, tangerine peel, cinnamon, Cyperus rotundus, fennel, nutmeg, Amomum tsaoko, Zanthoxylum bungeanum bark, angelica dahurica, soy sauce, vinegar, salt, Xanthium sibiricum, cola and purified water.

Tools: pots, pans and bowls.

1 Boil the whole piece of beef in water, take it out and wash it after it bleeds. Put chicken skeleton, dandelion, clove, dried tangerine peel, cinnamon, Cyperus rotundus, fennel, nutmeg, Amomum tsaoko, etc. into the pot together with the watered beef, then add a proper amount of water into the pot, first boil it with high fire, then turn to low heat and simmer for about 1 hour.

2, take the right amount of original soup juice, add the right amount of pure water, and then add the right amount of cola, salt and soy sauce. Vinegar can be added according to your own taste, but it must highlight the sweet and sour feeling, and it will be more delicious and refreshing to eat.

Characteristics of cold noodles

Korean cold noodles are well-known at home and abroad for their unique flavor, which has the following three characteristics: firstly, it has the characteristics of Korean food customs, secondly, its production technology is fine, and finally, its flavor is unique. Cold noodles, as a Korean special diet, vary according to different regions. China, North Korea and South Korea have different cold noodles. Because the five flavors of cold noodles are properly matched, and no additives are added in the process of making cold noodles, it is called pure green health food.

Korean cold noodles have a very long history and unique production technology. They are constantly enriched and developed by Korean ancestors in their long-term production and life. They are very representative and the product of the integration of Korean culture and regional culture.