The present invention relates to a method for producing pig skin food having improved storage and functionality, and to pig skin food produced through the same. The method comprises the following steps: (S1) completely removing pig fat by sequentially trimming pig skin, adding soybean paste and ginger, boiling the mixture for 25 to 30 minutes, and cooling the mixture (S2) mixing milk vetch roots, Morus alba, and Hovenia dulcis at a weight ratio of 1:2:2 to 2:1:1, dipping the mixture in water, and performing hot water extraction until the amount of the water is reduced by 1/2 and (S3) mixing, on the basis of 100 parts by weight of pig skin boiled in S1, 5 to 10 parts by weight of an extract of milk vetch roots, Morus alba, and Hovenia dulcis prepared in S2, 2 to 5 parts by weight of sesame oil, 2 to 5 parts by weight of refined rice wine, 20 to 30 parts by weight of Chinese cabbage, 20 to 30 parts by weight of burdock, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of onion, 10 to 20 parts by weight of mung bean sprouts, 5 to 10 parts by weight of flour, 2 to 5 parts by weight of spring onion, 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of ground pepper, and 5 to 10 parts by weight of red pepper paste. The mixed extract of milk vetch roots, Morus alba, and Hovenia dulcis is added in the pig skin food produced according to the present invention, so the bad smells of pork are removed, and a chewy texture of the pig skin food can be maintained. Accordingly, functionality is remarkably improved, and preserving properties are enhanced, so storage can be enhanced.본 발명은 저장성 및 관능성이 향상된 돈피 요리를 제조하는 방법 및 이에 따라 제조된 돈피 요리에 관한 것으로, (S1) 돈피를 손질한 다음 된장 및 생강을 넣고 25 내지 30분 동안 삶은 다음 식혀서 돼지기름을 완전히 제거하는 단계 (S2) 황기, 뽕나무 및 헛개나무를 1:2:2 내지 2:1:1의 중량비로 혼합하여 물에 침지시킨 후 물량이 1/2로 줄 때까지 열수 추출하는 단계 및 (S3) 상기 단계 (S1)에서 삶은 돈피 100 중량부에 대하여 상기 단계 (S2)에서 준비된 황기, 뽕나무 및 헛개나무 추출액 5 내지 10 중량부, 참기름 2 내지 5 중량부, 청주 2 내지 5 중량부, 배추 20 내지 30 중량부, 우엉 20 내지 30 중량부, 당근 20 내지 30 중량부, 양파 2
