This folk dish of Jeongseon is made by boiling whole leather carp with milk vetch, Siberian ginseng, potatoes, and other medicinal herbs and vegetables. Leather carp is first cleaned, scored with a knife, and salted. Milk vetch, Siberian ginseng, castor aralia, and other medicinal herbs are boiled, then potatoes and leather carp are added to the soup and simmered. Once the leather carp is cooked, it is taken out of the soup. Minced carrots, onions, jujube, chestnut, garlic, and glutinous rice are also added to make porridge. Then, the porridge is plated and topped with the leather carp, potatoes, and milk vetch. Leather carp is rich in protein and has qualities that assist in dealing with lifestyle diseases. Thus, it is ideal for recovering patients and the elderly.
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