The present invention relates to a method of producing soy sauce and bean paste with meat and fish. According to the present invention, the method of producing the soy sauce and the bean paste with the meat and the fish includes the following steps: producing fish sauce using anchovy and small fishes (S10) putting chicken and beef leg bones into water, boiling the mixture for a long time, and making broth (S20) mixing the fish sauce and the broth until the salinity of the mixture becomes 10-12% (S30) preparing kelp, a fermented soybean lump, bones and meat obtained after the broth is made in the step S20, and a supplementary material including at least one of salted abalone, cooked glutinous rice, dried shrimps, dried pollack, dried shiitake mushrooms, jujube, and licorice (S40) putting the bones and the meat prepared in the step S40 in a first hemp cloth pocket, and putting the supplementary material into a second hemp cloth pocket (S50) spreading the kelp, which has been prepared in the step S40, in a jar, placing the first and second hemp cloth pockets and the fermented soybean lump on the kelp, repeatedly putting the kelp, the first and second hemp cloth pockets, and the fermented soybean lump at different layers, pouring the broth, which has been made in the step S30, into the jar, and burying the jar having the materials at a predetermined depth under the ground (S60) aging the jar buried in the ground for one year so the materials in the jar are primarily fermented (S70) separating a liquid and sold matter, which are primarily fermented in the step (S70), from each other (S80) and sterilizing the liquid separated in the step S80 at a temperature of 85-90°C for 20-30 minutes, and secondarily fermenting the liquid at room temperature for 6-12 months (S90).COPYRIGHT KIPO 2016본 발명은 어육장 제조방법에 관한 것으로, 이러한 본 발명은 멸치 또는 잡어를 액젓을 제조하는 액젓 제조 단계(S10)와 육계닭과 사골을 넣고 장시간 끓여 국물을 우려내는 육수 제조 단계(S20)와 액젓과 육수를 서로 혼합하여 염도 10 ~ 12%로 맞추는 혼합 단계(S30)와 소금에 절인 전복과, 찰밥, 마른 새우, 마른 북어, 마
