PURPOSE: A producing method of braised misgurnus anguillicaudatus is provided to secure the nutrition of misgurnus anguillicaudatus, and to remove the fishy smell from the misgurnus anguillicaudatus. CONSTITUTION: A producing method of braised misgurnus anguillicaudatus comprises the following steps: mixing 5g of salt, 10g of garlic, 5g of black pepper powder, 5g of red pepper powder, and 300g of misgurnus anguillicaudatus； mixing 5g of salt, 10g of garlic, 5g of black pepper powder, 5g of red pepper powder, 5g of black sesame, 20g of black beans, and 400g of outer cabbage leaves to obtain seasoned outer cabbage leaves； inserting the seasoned outer cabbage leaves into the bottom of a pot； inserting the misgurnus anguillicaudatus mixture on the outer cabbage leaves, and pouring 1L of stock； boiling the mixture for 40minutes at 100~110deg C； and inserting the salt, the garlic, the black pepper powder, the red pepper powder, and sarcodon aspratus into the obtained braised misgurnus anguillicaudatus.본 발명은 미꾸라지를 먼저 양념으로 준비하고, 참깨, 검은깨, 검은콩, 우거지를 양념하여, 냄비 하부에 우거지양념무침을 넓게 안치하고, 그 상부에 준비된 양념된 미꾸라지를 넣고 육수를 첨가하여, 일정시간 가열하여 제조하고 필요에 따라 양념된 능이버섯을 첨가하여 제조되는 미꾸라지조림의 제조방법
