Put the beef in cold water for about a day to drain the blood. Change the cold water every 30 minutes.

Put the cow's feet that have been drained of blood in boiling water and boil it once, discard the water and wash the cow's feet with water.

Add water to the cleanly washed beef feet again and boil it until the white broth is full.

If you keep boiling the beef, the soup will turn milky and the beef will be separated from the bones. If you don't want to completely separate from the bone, but want to separate to some extent, take out the beef leg and separate it from the bone. Please chop it up. I didn't chop it very finely. I just cut it into 1 to 2cm pieces. And add a proper amount of salt and season it a little bit. Do this after the garnish below is all ready. When it's hot, you have to put it in a bowl and press it to form the shape and harden, but if it gets cold, it doesn't get tangled.

Separate the yolk from the white of the egg and add the egg garnish. When frying eggplant, make the fire weak and too fast, and the color won't get pretty, so be patient and use low heat

Strain the well-fried egg garnish. Chop the green onion into small pieces.

Put the hot beef into small pieces on a glass bowl. On top, sprinkle with a moderate amount of eggplant, green onions, and red pepper. And repeat this step several times, drawing the cow's foot and then the garnish again.

Place in bowl until overflowing and cover with plastic wrap and cool. It's hot these days, so you can put it in the refrigerator and take it out a day later.

After cooling it in the refrigerator for about a day, it hardened beautifully. Please separate it from the bowl and cut it into bite-size pieces. It looks good, so I think it would be good to put it up at a guest's table or housewarming party.