Hangover soup manufacturing method using horse seonji and hangover soup manufactured by the same

摘要

The present invention relates to a process for producing soybean milk, comprising the steps of adding 100 parts by weight of boiling water, 10 parts by weight of soybean curd, and boiling water for 2 hours; The onion, radish, green onions, radish, and garlic are boiled for 1 hour in an onion, radish, green onion, cilantro, and onion in the boiled water, and then broth is produced. A step of preparing a pre-pellet using the hemorrhagic blood; A step of cutting the abdominal fat of a marinated beef sheep and finely dividing it into a frying pan and heating the beef to recover the beef with the foreign substance removed; and a step of recovering only the beef by removing the meat, onion and garlic after boiling the beef, onion and garlic Mixing the red pepper powder into the soybean curd; Boiled marinated Chinese cabbage, bean sprouts, chopped onion, carcass, and sunshine; A method for manufacturing a horseradish herbal soup made of horse meat and a method for producing the same, comprising the steps of adding hot water, broth, and broth to a pot, boiling the soup, and adding a flavor ingredient together with the sauce, The present invention is based on the fact that horse meat, which is a special product of Jeju, is used, and soup and marinade are prepared from the horse meat with the fat of the horse, and then soy sauce is cooked with this material, thereby contributing to income improvement and local development of horse farmers. It is a very useful invention that can improve the preference of the sole bar by providing a unique taste and aroma of the horse meat.