① Mince half of the beef well and mix them with drained bean curd, and then season them with condiments (half of those listed in ㉠).  Make meatballs of 1.5cm diameter, which will be covered with flour and then coated with egg.  Roll-fry them on a pan into round shapes.  The other half of beef shall be shredded and seasoned with the remaining condiments of ㉠, waiting for the next step.
② Trim manyplies cleanly and chop them.  Cut liver and fish thinly, and spread salt and black pepper powder (listed in ㉡) on them, which will be fried into slices of 2 cm width and length suitable to sinseollo vessel.
③ Peel marrowbones of beef, and make creased part inside them flat, and spread salt (㉢) on them.  Fry them and cut into slices of the same size as pan-fried fish.
④ Sea cucumber and pyogo mushroom will be cut into slices of same size as fried fish.  Fry them on a pan while seasoning with condiments listed in ㉣.
⑤ Cut carrot into slices of same size as fried fish, and fry them after adding a little salt (or boil them lightly in salty water).
⑥ Fry dropwort and then egg, to be used as garnish.  Mixture of both will be cut into same size as fried fish.
⑦ Walnuts shall be soaked in hot water for about 10 minutes and pick them up and take off their inner shells, and then put them into cold water.
⑧ Spread edible oil on a pan and fry gingko on the pan.  When inner shells crack, stir gingko with paper or cloth to peel them.
⑨ Put beef brisket into boiling water, and add radish into it.  After fully boiling them, pick up radish and meat, cut them into thin slices, and season them with condiments listed in ㉥.  The seasoned slices will be mixed with the shredded beef of ①, to be laid at the inside bottom of boiling utensil.  Other prepared ingredients will be laid above them shapely and orderly according to color.  Season the beef brisket soup with soy and salt.  Cover them with lid and burn a charcoal fire underneath them.  Now all those prepared are ready to be served on table.