① Put beef brisket 600g into a pot and pour 16~17 cups of water, and boil them fully at mid-heat, to produce some 13 cups of meat soup.  Cool the soup and clear away all the fats from it, which will be seasoned with ㉠ and cooled off.
② While meat soup is boiling, pick up half of the fully cooked meat, wrap them in a cloth, press hard and cut them into thin slices of 2x4x0.2cm.  Now they are ready as garnish of cold noodle.
③ Shred or cut cucumber into proper-sized pieces, pickle them in salt for a short time, and drain them.  Then, stir-fry the cucumber pieces on a pan on which sesame oil has been spread beforehand. 
④ Boil eggs and shred them thinly in the way to keep their round form.
⑤ Soak pyogo mushroom in water, and shred them and stir-fry on a pan with sesame oil, and then season them with condiments of ㉡.
⑥ Cut pear into large pieces, and tear off stems from pine nuts which shall be washed.
⑦ Wash noodles after they are fully boiled, and then put them on a large bowl as a sari (coil).  Lay meat slices, cucumber, pyogo mushroom, eggs, pine nuts and pear above the noodles in an orderly shape.  Sprinkle shredded red peppers on them and then pour cooled meat soup sufficiently.  Then, the bowl is ready to be served on table.  Mustard, vinegar, sugar and salt are also served along with the bowl.