The present invention relates to a manufacturing method of soft bean-curd stew containing manila clams and meat balls, and more specifically, to a manufacturing method of soft bean-curd stew containing manila clams and meat balls, which has a clean broth and soaks out the meat taste by adding manila clams and meat balls in the process of manufacturing soft bean-curd stew. The present invention is characterized by a manufacturing method that comprises a step of preparing meat balls having 5-10 parts by weight per meat ball by mixing 10-30 parts by weight of green peppers, 10-20 parts by weight of onions, 1-5 parts by weight of garlic, 0.1-0.5 parts by weight of ginger, 1-3 parts by weight of starch, 0.5-2 parts by weight of salt, and 0.1-0.5 parts by weight of cooking alcohol based on 100 parts by weight of hog leg meat, and kneading a step of stir-frying Kimchi with pepper oil in a preheated earthen pot, and then stir-frying with red pepper powder a step of adding 600-900 parts by weight of water in the earthen pot, boiling, inputting a seasoning sauce including red pepper powder, soy sauce, chopped garlic, onions, salt, sugar and cooking alcohol, adding fresh manila clams, shrimps and meat balls, and boiling and a step of adding soft bean-curd, boiling, adding oyster mushroom, onions and spring onions, and boiling. According to the present invention, the manufacturing method of soft bean-curd stew allows for the easy consumption of meat along with the stew, and has an effect of enhancing the taste by boiling the soft bean-curd stew with seasoned meat in a meat ball form.COPYRIGHT KIPO 2014본 발명은 바지락 경단 순두부찌개 제조방법에 관한 것으로서, 보다 상세하게는 순두부찌개 제조과정에서 바지락과 고기경단을 넣음으로써, 보다 국물이 단백하고 고기의 맛을 우러낼 수 있는 바지락 경단 순두부찌개 제조방법에 관한 것이다.본 발명은 돼지고기 뒷다리 살 100 중량부를 기준으로, 풋고추 10 내지 30 중량부, 양파 10 내지 20 중량부, 마늘 1 내지 5 중량부, 생강 0.1 내지 0.5 중량부, 전분 1 내지 3 중량부, 소금 0.5 내지 2 중량부, 맛술 0.1 내지 0.5 중량부를 섞어 반죽하여 개당 5 내지 10 중량부의 무게로 고기경단을 마련하는 단계 달궈진 뚝배기에 고추기름을 두르고 김치를 볶은 후 고춧가루를 넣고 다시 볶아주는 단계 상기 뚝배기에 600 내
