PURPOSE: A hairtail soup manufacturing method is provided to eliminate an intrinsic fishy taste and odor of a hairtail by using the taste and odor of Matteuccia struthiopteris.CONSTITUTION: A hairtail soup manufacturing method with added Matteuccia struthiopteris comprises a process of heating 1000 parts by weight of water at 100-130 degrees C for 20-30 minutes and adding 120-180 parts by weight of chopped hairtail, 80-120 parts by weight of Matteuccia struthiopteris, 30-70 parts by weight of Chinese cabbage, 30-70 parts by weight of pumpkin, 10-15 parts by weight of spring onion, 3-8 parts by weight of salt, and 2-5 parts by weight of Cheongyang chili pepper. 3-8 parts by weight of raw Zanthoxylum pipertum is added to 1000 parts by weight of water. 3-8 parts by weight of torreya nuts liquor is added to 1000 parts by weight of water. The Matteuccia struthiopteris is dipped process in cold water for 20-24 hours after boiling for 3-5 minutes at 50-70 degrees C. The cabbage is a baby cabbage and has been washed for 1-3 minutes in cold water after boiling for 3-5 minutes in 50-70 degrees C.COPYRIGHT KIPO 2013본 발명은 청고사리를 갈치국에 첨가함으로써 갈치 특유의 비린 맛과 향을 제거하고 청고사리의 맛과 향이 부가시킨 청고사리가 첨가된 갈치국 및 이의 제조방법에 관한 것으로, 물 1000중량부에 대하여 토막낸 갈치 120 내지 180중량부와 청고사리 80 내지 120중량부와 배추 30 내지 70중량부와 호박 30 내지 70중량부와 대파 10 내지 15중량부와 천일염 3 내지 8중량부 및 청양고추 2 내지 5중량부를 투입한 후, 100 내지 130℃ 온도로 20 내지 30분을 가열함으로써 청고사리가 첨가된 갈치국이 제조되는 것이 특징이다.
