The present invention relates to a method for preparing fermented Chinese cge, comprising the steps of: (a) ripening the Chinese cge at a temperature of 95 to 100C for 1 to 3 hours (b) pulverizing the cordyceps in the step (a) to a size of 50 to 100 mu m (c) crushing the mushroom to a size of 50 to 100 and adding the mixture at a weight ratio of 5 to 100 g per 1 kg of edible water, mixing and preparing (d) crushing the mushroom to a size of 50 to 100 , adding the mixture at a weight ratio of 5 to 100 g per 1 kg of edible water, mixing and preparing (e) mixing the mushroom powder of step (c) and the mushroom powder of step (d) at a weight ratio of 3: 7 to 7: 3 (f) preparing Cordyceps specimens of step (b) by mixing the mixed powders of the mushroom and the mushroom of step (e) at a weight ratio of 2: 8 to 8: 2 (g) adding the edible water to the mixed powder of step (f) at a water content of 90% or more (h) adding a fermentation enzyme to the mixed powder to which the edible water of step (g) has been added (i) fermenting the mixed powder to which the fermentation enzyme of step (h) has been added at a temperature of 25 to 45C for 1 to 7 days (j) adding 5 to 100 g of the fermented Cordyceps, mixed powder of step (i) per kg of edible water at a weight ratio and extracting at a temperature of 80 to 90C (k) immersing the beans in the extract solution of step (j) for 5 hours to 12 hours (l) steaming the vessel in step (k) in which immersion is completed (m) milling the cooked beans in step (k) and molding the beans in a meju forming mold to produce meju (n) adding and mixing 500 g to 1000 g of salt per 1 kg of the extract of step (j) (o) adding meju of the step (m) to the bean fermentation vessel, adding the salt water of the step (n) to the fermentation vessel of the soybean paste, aging for 45 days to 65 days, and then isolating the soy sauce and doenjang (p) adding the separated doenjang and soy sauce of step (o) into a fermentation vessel and aging the fermented beve
