Ingredients: Korean buckwheat noodles

Ingredients: onion 1 0g, ginger10g, cinnamon 5g, aniseed 5g, radish100g, beef 20g, egg1each, cooked beef100g, cucumber/kloc-0g.

Seasoning: pepper 1 g, rock sugar 10 g, true dew, lemon juice, Korean Chili oil and Korean soy sauce.

Practice:

1. Cut the onion, ginger, cinnamon, aniseed, radish and beef into half the size of a finger, and cook for one hour.

2. Add pepper, and then filter the soup to clear soup without impurities.

3. Add rock sugar to the soup, heat until the rock sugar melts, and then add Korean soy sauce.

4. Finally, add the sliced cucumber, a small amount of apples and lemon juice. (Soak for two days before using, so the taste is more fragrant. )

5. Cook Korean buckwheat noodles and soak them in cold water until they are cold.

6. Prepare side dishes: boiled eggs, apple slices, Korean spicy cabbage, cooked beef slices and fresh shredded cucumber.

7. Put the pre-iced soup and side dishes together and sprinkle with sesame seeds.