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[Pumpkin leaf wrap, cabbage wrap]
1. Peel and trim the pumpkin leaves, then wash thoroughly.
2. Wash the cabbage, take it out, and cut it into bite-size pieces.
3. Steam the pumpkin leaves in a bucket for about 7 minutes and the cabbage for about 10 minutes.
[Sour soybean paste]
1. Chop 2 green onions, finely chop 1/2 onion, 1/2 pumpkin, and 2-3 shiitake mushrooms.
2. Chop 2 Cheongyang peppers and 1 red pepper and prepare 1 cup of snail.
3. Heat 2 tablespoons of perilla oil in an earthen pot over medium heat, add 1 tablespoon of garlic, sliced ​​green onion, and onion and stir-fry.
4. Add 3 tablespoons of soybean paste, 1 tablespoon of red pepper paste and stir-fry while adding 1 tablespoon of anchovy powder, 1 tablespoon of mushroom powder, and 1 cup of broth (water).
5. Mash 1 head of tofu, add 1 cup of snail, and boil over medium-low heat for about 5 minutes (if it seems to burn in the middle, add a little more broth).
[Stir-fried front leg meat]
1. Cut 600g of pork leg meat (bulgogi persimmon) into bite-size pieces and place in a bowl.
2. Add 2 tablespoons of sugar, 3 tablespoons of soy sauce, 3 tablespoons of red pepper paste, 1 tablespoon of garlic, 1/2 can of pear soda, and 1 tablespoon of sesame oil, mix and marinate.
3. Slice 1/2 onion, slice 2 Cheongyang peppers diagonally, cut 1 green onion in half and cut into 3~4cm long pieces.
4. Put the meat in the pan and stir-fry. When the meat is fully cooked, add the chopped green onions, onions, and peppers. When the vegetables are wilted, add the chopped green onions, onions, and peppers.
5. Lastly, sprinkle pepper and sesame seeds to finish.
[Egg custard]
1. Put 7 eggs, 2 tablespoons of fish sauce, and 1 cup of milk in a bowl and beat.
2. Pour the egg mixture into an earthen pot and stir while scraping with a spoon over low heat.
3. When the eggs are about 80% cooked, close the lid and cook for about 30 seconds.
4. At the end, finely chop the chives and carrots (can be omitted).