More particularly, the present invention relates to a method of manufacturing an eel of an eel, and more particularly, to a method of manufacturing an eel, comprising the step of adding a green herb ingredient to a green pelargon and mixing the garlic, cinnamon, onion, And the flavor of which is improved.The present invention relates to a washing process (100) for washing pigeons and green tea plantsA drying step (200) for drying the dried green peas and pussy, which have been washed through the washing step, in the sunlight to remove moisture,A boiling step 300 in which green tea that has been dried through the drying step 200 is added to the living water at a weight ratio of 1: 5 and boiled at 100C or higher for 5 hours to 6 hours,10 parts by weight of anchovies, 10 parts by weight of anchovies, 10 parts by weight of garlic, 10 parts by weight of ginger, 10 parts by weight of garlic, 10 parts by weight of a mixture of 10 parts by weight of a mixture of 10 parts by weight of cinnamon powder, 10 parts by weight of onion, 10 parts by weight of paprika 10 weight ratio, 10 weight ratio of pollack hair and 10 weight ratio of crab leg,10 parts by weight of anthracnose, 10 parts by weight of garlic, 10 parts by weight of ginger, 10 parts by weight of garlic, 10 parts by weight of garlic, 10 parts by weight of weight, 10 parts by weight of cinnamon powder, 10 parts by weight of onion, 10 parts by weight of paprika, A crab leg 10 weight ratio addedA fermentation process (500) for fermenting the fermented product for 10 to 12 months by sealing the upper part of the soup after the addition of the additive to the fermenter,A salt mixing step (600) of mixing the fermented material fermented through the aging step (500) with salt,A heating step (700) for reheating the fermented material containing the salt through the salt mixing step to a temperature of 100C for 2 hours to 4 hours,A filtration process 800 for filtering the fermented product boiled through the heating process 70
