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1
Main part:
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Sprinkle beef and sliced cod very lightly with salt and pepper. Cut Pyogo mushroom and carrot into 1/8 by 1 1/2 inch strips. Remove leaves from parsley and cut into 1 1/2 inch lengths. Cut onion in half from top to bottom.
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3
Make Meat Balls:
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Combine chopped beef, flour, egg, salt and pepper and mix well.Divide the mix into 16 pieces and shape each piece into a ball. Place in a well oiled pan and fry until well browned.
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5
Onion - Thin slice 1/2 onion and quickly brown in a hot lightly oiled pan.
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6
Beef - Thinly slice 4 ounces of beef, then cut each slice into strips about 1/8 inch thick by 1 1/12 inch long. Place beef hot lightly oiled pan and quickly fry until just browned.
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Cod - Beat egg. Thinly slice the cod then dredge each slice through flour, dip in egg, and quickly fry in a hot lightly oiled pan until golden brown.
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8
Eggs- Separate yolks from whites. Whisk yolks together then pour into a hot lightly oiled pan, tipping the pan to spread the yolk, and cook until lightly browned on both sides. Cut into roughly 1/8 wide strips, then cut the strips into 1 1/2 inch lengths. Repeat with egg whites.
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9
Leeks - Cut in half from bottom to top, then cut into 1 1/2 inch lengths.
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10
To prepare Broth:
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Thinly slice the beef. Thinly slice the onion half from top to bottom. Thinly slice garlic from top to bottom. Add sliced beef, garlic, and onion to the beef broth in a pot.
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Bring to a slow boil over high heat, reduce heat to medium and cook for ten minutes. Remove beef from the stock.
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Finally, In a large round pot arrange the cod, leeks, mushroom, egg white strips, parsley, carrot, onion, beef strips, egg yolk strips, and boiled beef slices lengthwise from the outside of the pot to the center, each ingredient slightly overlapping the other. Scatter Ginkgo and meatballs over the top. Gently pour the stock into the pot and bring to a slow boil over medium heat without stirring.
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14
Remove from heat and serve hot with rice and ban chan.
