| abstract |
(1) preparing 10 to 20 parts by weight of environmentally friendly freshwater eel prepared in the above step (1), 10 parts by weight of environmentally friendly freshwater eel bones, 5 parts by weight of pollen shells, (2) mixing 5 parts by weight of Saururus chinensis, 2 parts by weight of garlic, 1 part by weight of ginger and 0.5 parts by weight of sesame oil, boiling at 100 ° C for 34 to 36 hours, removing sludge from the sieve, 100 parts by weight of red pepper powder, 100 parts by weight of red pepper powder, 15 to 30 parts by weight of red pepper powder, and 100 parts by weight of red pepper powder were mixed with 100 parts by weight of polished rice bran, simmered in a weight ratio of 1: 1: 1: 1: 2, (3) preparing a sauce (3), mixing 20 parts by weight of seagrass with 5 parts by weight of soybean paste, 100 parts by weight of soybean paste, 10 parts by weight of soybean paste, 1 to 5 parts by weight of the sauce prepared in the step 3) W provides a method for producing fresh water jangeotang safe form, characterized in that comprising the step 4 to complete the fresh water jangeotang. |