Manufacture method for hot spicy meat stew with bracken and hot spicy meat stew with bracken manufactured by the same

摘要

The present invention relates to a method for preparing a bracken spicy meat stew, and a bracken spicy meat stew prepared thereby, which can improve texture and taste of food by improving fleshiness while having taste and flavor of bracken and controlling the smell of pork in the use of pork broth. The method for preparing a bracken spicy meat stew comprises the steps of: a) preparing bracken and bean sprouts to be added to a spicy meat stew; b) preparing pork broth by adding 25 to 40 parts by weight of a finely cut pork haunch portion and 12 to 15 parts by weight of a first mixture including onion, radish, green onion, a whole bulb of garlic, soybean paste, Korean style soy sauce, pepper, Cheongyang red pepper, cooking oil, bay leaf, and salt to 100 parts by weight of water, and boiling the same for 60 to 80 minutes; c) removing the pork haunch portion from the pork broth, and finely ripping flesh only to prepare a meat; d) preparing a second mixture by mixing vegetable broth brewed with onion, green onion, radish, carrot, and anchovy, beef leg bone broth, and the pork broth in the step c), in the ratio of 2:2:1, preparing a third mixture by adding 1 to 3 parts by weight of Korean distilled spirit, and 1 to 3 parts by weight of Korean style soy sauce to 100 parts by weight of the second mixture, and boiling the third mixture for 30 to 40 minutes; and e) further adding 20 to 30 parts by weight of the bracken, 20 to 30 parts by weight of the sprout beans, and 15 to 20 parts by weight of the meat to 100 parts by weight of the third mixture, and boiling the same for 10 to 15 minutes.