PURPOSE: A production method of pork hocks is provided to remove stench by having an improved favoring effect, and to improve flavor without the addition of chemical condiments. CONSTITUTION: Phellinus linteus, molokia, ginger, and rice straws are dried to have a moisture content within 5%, and each of the ingredients are ground to 20-100 micrometers. The ground Phellinus linteus, molokia, ginger, and rice straws are mixed with a weight ratio of 60:20:10:10. Purified water is mixed with the mixed powder in a volume ratio of 50:50. The mixed materials are fermented for 3-15 days at 25-40 deg. C. The fermentation product is mixed with purified water in a ratio of 1:2, and is filtered by extracting for 1-3 hours at 40-55 deg. C. Pork hocks are prepared and washed with purified water after removing fine hairs. The washed pork hocks are placed in a Phellinus linteus ferment extract, and water is removed from the pork hocks after aging for 1-6 hours. The aged pork hocks are placed in the Phellinus linteus ferment extract, and boiled for 30 minutes. The mixture is boiled for 1-2 hours, and filtered after adding the phellinus linteus ferment extract, purified water, ginger, garlic, soy sauce, grain syrup, dried pepper, onion, spring onion, and peanut powder in a weight ratio of 10:100:1:1:5:2:0.5:1.5:1:2. The pork hocks are boiled after being placed in the filtered liquid, and are cut into pieces after drying naturally.본 발명은 상황버섯을 이용한 돼지족발의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯을 이용한 돼지족발의 제조방법은 (a) 상황버섯, 몰로키아, 생강, 볏짚을 수분 함유율 5% 이내로 건조하여, 각각 20마이크로미터 내지 100마이크로미터의 크기로 분쇄하여 준비하는 단계 ； (b) 상기 (a)단계의 분쇄된 상황버섯 : 몰로키아 : 생강 : 볏짚을 60 : 20 : 10 : 10의 질량비로 혼합하는 단계； (c) 상기(b)단계의 혼합된 분말에 정제수를 50 : 50의 부피비로 혼합하는 단계； (d) 상기(c)단계의 재료를 25℃~40℃의 온도에서 3일 내지 15일간 발효하는 단계； (e) 발효가 완료된 재료 : 정제수를 1 : 2의 중량비로 혼합하여 40℃~55℃의 온도에서 1시간 ~ 3시간 동안 추출하여 여과하는 단계； (f) 돼지족을 준비하여 잔털을 제거하여 정제수로 세척하는 단계； (g) 상기 (e)단계의 상황버섯 발효 추출액에 (f)단계의 세척한 돼지족을 투입하여 1시간 내지 6시간 동안 숙성하여 물기를 제거하는 단계； (h) 상기 (e)단계의 상황버섯 발효추출액에 돼지족을 투입하
