?The present invention relates to a potato broth using medical herbs and a cooking method thereof. The method comprises the following steps: (a) immersing pork neck bones to remove blood (b) washing and preparing dried radish greens (c) washing and preparing medicinal herbs: astragalus, angelica, Polygonatum odoratum var. pluriflorum, horoscope, and raisin tree (d) mixing the materials prepared in step (c) with ingredients for the potato broth and then aging the mixture at a temperature of 0-5? for 20-30 hours and (e) putting the aged materials in step (d), radish, onion, leek, garlic, ginger, peppercorns, and dried chilies in a meat broth net and (f) putting the neck bones prepared in step (a), the dried radish greens prepared in step (b), and the meat broth net prepared in step (e) in water, followed by heating at a temperature 90-125? for 100-150 min. According to the present invention, a separate step for medicinal herb hot water extraction need not be performed, thereby realizing fast cooking, containing large amounts of active ingredients of the medicinal herbs, retaining tastes and flavors of the potato broth itself, and removing weed smells of pork bones.COPYRIGHT KIPO 2014[Reference numerals] (a) Immersing pork neck bones to remove blood(AA) Firstly heating(b) Washingdried radish greens(BB) Secondly heating(c) Washing astragalus, angelica, Polygonatum odoratum var. pluriflorum, horoscope, and raisin tree(CC) Seasoning potato broth(d) Mixing and aging(DD) Radish, onion, leek, garlic, ginger, peppercorns, and dried chilies(e) Putting broth net본 발명은 한방 감자탕 및 그 제조방법에 관한 것으로, (a) 돼지 목뼈를 물에 담궈 핏물을 제거하는 단계, (b) 무청시래기를 세척하여 준비하는 단계, (c) 한약재인 황기, 당귀, 둥글래, 천궁 및 헛개나무를 세척하여 준비하는 단계, (d) 상기 (c) 단계의 준비된 재료를 감자탕 양념과 혼합한 후, 20~30시간 동안 0~5℃의 온도로 숙성하는 단계, (e) 상기 (d) 단계의 숙성 재료와 무, 양파, 대파, 마늘, 생강, 통후추 및 건고추를 육수망에 넣는 단계와, (f) 상기 (a) 단계를 통해 준비된 목뼈, (b) 단계를 통해 준비된 무청시래기 및 (e) 단계를 통해 준비된 육수망을 물에 넣고 90~125℃의 온도로 100~150분간 가열하는 단계를 포함하여 이루어지는 것을 특징으로 한다.본 발명에 의하면, 별도의 한약재 열수추출단계
