150g green bean, 38g cabbage Kimchi, 38g pork lard, 4g red whole pepper,   25g pork fat, 1.5g salt, 15g welsh, 4g garlic, 0.4g powdered pepper

Grind green bean, swell it in water for 3-4 hours, remove the skins while exchanging water several times. wash cabbage Kimch slightly and mince it. Chop welsh and mince garlic.  Cut lard into pieces 4㎝ long,  2㎝ wide, 0.3㎝ thick and parboil it in the boiling water. Put 50g water in  green bean and grind it with red whole pepper to make red color. Add Kimch, welsh, garlic, powdered pepper, salt and mix them evenly to make solution for pancake. Pour oil into pan, put lark pieces one by one on pan, put solution on  each piece thinly, fry it until both sides become yellow over weak fire. Serve it on plate with vinegared soy sauce.

This acts as an antidote in the case of food poisoning.