(1) 500 parts by weight of pork loin, 30 parts by weight of salt, 20 parts by weight of pepper, 50 parts by weight of wheat flour, 60 parts by weight of milk, 60 parts by weight of milk, 50 parts by weight of dodok crumbs, and 300 parts by weight of Doduk (2) slicing the pork loin and the pork loin to a thickness of 0.5 cm (3) a grilling step in which the sliced pork loin and the sliced beef are tucked evenly (4) squeezing the dodecahedrons, distributing the compressed dodecrons evenly over the knocked knitting needles, and covering the knocked knee joints on the knitted dodecahedrons to form dodok meat pieces (5) cutting the dough meat pieces to a size suitable for ingesting them (6) sealing the perimeter of the dodok broached pieces by inserting the cut dodok meat pieces into a compressor and compressing them (7) aging the sutured duck meat slice for aging for 20 to 30 minutes (8) dipping the aged dough meat slices in steam at 130C to 140C for 40 minutes to 45 minutes (9) frying the dough meat slices prepared in the above manner by mixing the prepared egg and milk in a homogenized dough meat slice, filling the slurry into a stirred mixture, and then kneading the prepared dough bread crumb And (10) freezing the duck meat slice through the frying preparation step.The method of manufacturing the dodokonggas bentonite according to the present invention has the following effects.First, you can enjoy the tenderness of relief and the compliment of the sirloin, and the tenderness and crispness of Deuteron by manufacturing the Dongas in the form of sandwiching the sirloin with relief and squeezing between them. It is possible to keep the size and shape uniform by minimizing the twisting and shrinkage phenomenon in the frying process.Second, the size of the pork can be eaten in a small enough size to be cut, no need for cutting tools, and simple after-treatment, it can bring convenience to the diet of many ones family in busy modern society.Third, it is possible to solve th
