STEP 1/15
Soak the chicken in water for about 10 minutes and drain the blood. They say it tastes better if you dip the chicken in milk so that it's half submerged. If you don't have milk, just soak it in water^^
STEP 2/15
While the blood is drained, slice the potatoes and onions, cut the potatoes and onions so that they don't cut too much, because the smaller they are, the less they are, the less they disappear,
STEP 3/15
Wash the chicken without blood, pour enough water to soak it well, and boil it over high heat. If you add two spoons of sugar and boil it, the liver will cut easily,
STEP 4/15
When it boils, add a spoonful of garlic and simmer for 3 minutes.
STEP 5/15
When it boils, remove some impurities and add the potatoes first and bring to a boil,
STEP 6/15
When it boils again, add onions and carrots and boil them.
STEP 7/15
There were only sliced carrots, so I just put them in. But it's good to cut carrots into potato-sized pieces^^
STEP 8/15
When it boils, add a ladle of soy sauce
STEP 9/15
Add a ladle of red pepper powder,
STEP 10/15
Add sliced cheongyang peppers,
STEP 11/15
Cover and simmer over medium heat for 3 to 5 minutes.
STEP 12/15
If you think the soup is boiled down to a certain extent, add green onions, boil it, and season it. If it's bland, add a little more salt or soy sauce, and if you want more sweet taste, add a little sugar,
STEP 13/15
I've boiled it down a little more while tasting it, and the meat is boiled down similarly to the color of soy sauce. You know that you have to season it to your taste, right?
STEP 14/15
After boiling for a long time, vegetables melt in the soup, and meat broth comes out, so you eat the soup that has become rich.
STEP 15/15
It's really delicious to mix cold rice with soup. ^^
If you cut potatoes or vegetables too small, they will disappear as you boil them, so please cut them in half and cut them in half! I think it tastes better when it's boiled down^^