Hwanghae-do Wangmandu-guk
I made Hwanghae-style dumpling soup with roughness.
2 serving
Within 999 minutes
칼스버그
Ingredients
  • Flour
    3cup
  • Water
    2/3cup
  • Salt
    1ts
  • Pork
    400g
  • leek
    1/4pack
  • onion
    1/2ea
  • leek
    1ea
  • Cellophane noodles
    20g
  • a bone of bone
    2kg
  • Beef
    500g
  • leek
    2ea
  • Garlic
    10piece
  • Water
    30cup
  • crushed garlic
    1TS
  • Ginger
    1ts
  • ground pepper
    little
  • Soy sauce
    little
  • Salt
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/8
Wash the chives, shake off the water, and shred them finely. Chop the green onions and onions finely.
STEP 2/8
Soak the glass noodles in water for about 2 hours, boil them in boiling water for about 2 minutes, and rinse them roughly in lukewarm water.
STEP 3/8
Put pork and chopped vegetables in a bowl, season them, and mix them to complete the dumpling filling.
STEP 4/8
Make a big dumpling and cook it in a steamer.
STEP 5/8
Boil the beef with beef and beef, boil it for about two hours, then take it out, and the beef is kept on boiling over a lumpy heat until the soup turns milky. Cut the beef into small pieces and prepare it.
STEP 6/8
Separate the yolk from the white and prepare the egg into white and yellow.
STEP 7/8
Boil the beef bone soup, add dumplings, cook, and serve in a bowl.
STEP 8/8
Put the boiled dumplings in a bowl and add the prepared garnish to complete the Hwanghae-style Wangmandu soup.
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