More particularly, the present invention relates to a method for producing an eel of an eel by using an extract of a liquid form fermented with a microbial fermentation broth and a fermentation salt, High-quality <； / RTI >； The feature of the present invention described above is that the characteristics of the present invention can be effectively applied to a variety of foods such as ginseng, ginseng, ginseng, ginseng, ginseng, ginseng, bellflower, Dipping the microorganism in a microorganism fermentation broth and fermenting the microorganism for 22 to 26 hours； Dehydrating the fermented herbal medicines and drying in a drying chamber maintained at 50 to 55 ° C for 4 to 6 hours to maintain a moisture content of 25 to 30%； Adding fermented and dried herbal medicines to the tank together with 5 to 7 times water and extracting it for 11 to 13 hours while applying ultrasonic vibration and microbubbles at a temperature of 83 to 87 캜； 60 to 70% by weight of an extract obtained by filtering residue from the extract and 30 to 40% by weight of fermentation salt are mixed and dissolved, followed by aging at a temperature of 23 to 27 ° C for 20 to 25 days； Boiling the extracted liquid to be aged and cooling to 22 to 25 캜； Adding the cooled extract to the container and aging for 55 to 65 days to complete the plant liver； Cleaning the by-products of the fish consisting of the head of the fish, the viscera and the fishes (fishes) cleanly, removing the water, and pulverizing the fishes； 50 to 60% by weight of by-products of crushed fish and 40 to 50% by weight of aged plant liver are put into an aging tank and aged for 21 to 30 days at a temperature of 25 to 35 캜； Filtering the sludge of the fish partial product by filtering with a sieve having a particle size of 300 to 400 mesh when aging is completed； Adding a temperature of 18 to 25 캜 to a clear soy sauce filtered by the fish, and aging the fish for 12 to 16 days to complete a fish paste； And a step of sterilizing the fin
