PURPOSE: A manufacturing method of health functional food is provided to use an herbal medicine composition, white grubs, marsh snails, and a Fel Tauri extract. CONSTITUTION: A manufacturing method of health functional food comprises the steps of: washing 10-20wt% of ginseng, 10-20wt% of milk vetch root, 10-20wt% of jujube, 20-30wt% of grilled garlic, 5-10wt% of hovenia dulcis fruit, 5-10wt% of angelica gigas, 3-5wt% of paeoniae Radix, 5-10wt% of Lycopi Herb, 10-20wt% of glycyrrhizae radix, and 10-20wt% of fire Oenanthe javanica and drying them naturally for 72 hours then pulverizing； mixing white grubs, marsh snails, and Fel Tauri in a ratio of 3:6:1 and heat-concentrating； mixing 30-50wt% of herbal medicine powder, 40-50wt% of an extract, and 5-10wt% of honey； mixing the mixture from the previous step with ginseng water in a ratio of 1:3 and kneading； putting the herbal medicine composition into a bamboo, covering the entrance and sealing with a string, and heat-steaming the result in a steamer at 70-100deg.C； taking the herbal medicine composition out of the steamer and cooling in a cooling water for 12 hours under at room temperature； re-heat-steaming the cooled herbal medicine composition by putting in the steamer at 70-100deg.C for 12-24 hours； and cooling the re-heat-steamed herbal medicine composition in cooling water for 12 hours at a room temperature then keeping at 0-10deg.C. [Reference numerals] (AA) Start； (BB) Crushing herbal composition(power preparation): first step； (CC) Mixing and heating to concentrate grub, snail, gall of cattle: second step； (DD) Ginseng water 3:1 input； (EE) Mixing bile drop(grub, snail, gall of cattle), herbal composition, honey: third step； (FF) Steaming herbal composition contained in a bamboo container at 70-100 deg.C: fourth step； (GG) Cooling bamboo container(herbal composition) after taking out the bamboo container from steamer for 12 hours: fifth step； (HH) Re-heat-steaming the cooled herbal medicine composition by putt
