The method for manufacturing of a mixture of chicken and carp soup

摘要

The present invention relates to a method for producing Yongbongtang. Take out the sauce and put it in a tray without broth and dip it with sauce soy sauce or salt to taste the taste of the taster. Then, take out the cloth containing the second carp and ginseng. With carp, ginseng, chestnuts and jujube, dip it in sauce soy sauce or salt and taste it according to the tasters' taste. Third, take out the Ogol system and taste it in white soy sauce. Finally, you can taste glutinous rice porridge. Prepare 3 ~ 4 roots of ginseng, 8 ~ 10 chestnuts, and 15 ~ 20 jujubes and wrap them in a cloth or filter cloth. Then, 1 cup of glutinous rice water is soaked in water and prepared in a cloth or filter cloth. 1 ~ 2Kg) remove the vinyl and the intestines, wash them cleanly, and then wrap them in a cloth or filter cloth to prepare them. Then, one ogol system (medium, about 2kg) is washed thoroughly by removing the hair and intestines. Cut the neck, remove the blood, remove the intestines, wash it clean, pour 2-5 liters of water into a pressure cooker, chopped ginger and a tablespoon cloth, ginseng, etc. Boiled in a cloth order for about 20 to 30 minutes, and then take out the glutinous rice separately and boiled again with the boiled broth to make porridge, characterized in that steamed form Yongbongtang characterized in that.