Swellfish And Vegetables With Herbal In A Hot Pot

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The present invention relates to a method for making clear puffer fish soup to provide health improvement and a new taste for consumers as well as to maximize the unique refreshing and light taste using dried pollack broth and natural puffer fish seasoning. The method for making the clear puffer fish soup comprises : the removal of eyes, internal organs, blood, and teeth of the puffer fish by a cook specialized in puffer fish cooking; drying the prepared puffer fish and pulverizing to make the natural puffer fish seasoning; and adding the prepared puffer fish to herbal broth made by putting Phellinus linteus, Ganoderma lucidum, Hovenia dulcis, Maximowiczia typica, Chinese matrimony vine, cuscuta seed, Chrysanthemum indicum, a root of arrowroot, dried orange peel, artemisia capillaris, licorice, a dried pollack head, dried shrimps, and dried anchovies which are healthy ingredients into water at the 1 : 3-3.5 ratio and boiling together. The clear puffer fish soup using the herbal broth provides the consumers with prevention of various kinds of diseases, relieving hangovers, and overcoming fatigue, thereby boosting profits in the market and improving national health.[Reference numerals] (AA) Making dried pollack broth[First step]; (BB) Making herbal broth[Second step]; (CC) Making natural puffer fish seasoning[Third step]; (DD) Mixing step[Fourth step]COPYRIGHT KIPO 2014