A manufacturing method of dip fried food comprises an aging step of putting materials with cuts into a mold of a fixed form, dipping the mold in a sauce container and aging the materials for a predetermined period； a first dip frying step of taking out the aged materials from the sauce container, drying for a certain period, wearing color batter on the dried materials and firstly dip frying to manufacture first fried food； and a second dip frying step of exposing the first fried food at the room temperature for 2-3 minutes and secondly dip frying to manufacture dip fried food, wherein the sauce in the sauce container is manufactured to become the water content to the undiluted sauce to 5% or less, and the color batter is manufactured by mixing and kneading the juice produced by squeezing various fruits or vegetables, and powder at 1:1.5 ratio. The first dip fried food is manufactured by dip frying at 165-175 degrees, the juice is manufactured by pressure-extracting one kind of fruit or vegetable, or mixing and pressure-extracting various kinds of fruits or vegetables, in case the various kinds of fruits or vegetables are mixed and pressure extracted, the same or similar colored fruit or vegetables are mixed and pressure-extracted, the juice is produced by pressure-extracting the vegetables altogether without separating the stem part and the branch part, and preserved in a frozen state or a cool state for a predetermined time after being manufactured by pressure-extraction, and the powder is any one of frying powder, wheat flour or bread crumbs. [Reference numerals] (S110) Inserting materials into a frame in a predetermined shape after producing cuts, and aging the material by inserting the frame into a sauce container；(S120) Taking out aged materials from sauce container, drying for a certain period, covering the dried material with color batter, and firstly dip frying to manufacture first fried food；(S130) Exposing first fried food at room temperature for 2-3 minut
