PURPOSE: A production method of steamed dish using pork and short arm octopus is provided to offer high protein content of the pork and amino acid of the short arm octopus to users.CONSTITUTION: 0.1-10 parts by weight of dried mussel and 0.01-1 part by weight of tree ears for 100 parts by weight of pork haunch are soaked in water for 6-48 hours. 0.1-10 parts by weight of dried mussel and 0.01-1 part by weight of tree ears for 100 parts by weight of short arm octopus are soaked in water for 12-48 hours. The water soaked ingredients are dehydrated, and mixed with seasonings before low temperature aging. The aged ingredients are mixed with dried mussel, tree ears, and warty sea squirt, and the mixture is soaked in drinking water before steaming. The ingredients are mixed with bean sprouts or mung bean sprouts, and roasted.COPYRIGHT KIPO 2013[Reference numerals] (AA) Soaking pork haunch (BB) Soaking short arm octopus (CC) Mixing seasonings (DD) Low temperature aging (EE) Adding additional ingredients (FF) Steaming (GG) Adding bean sprouts (mungbean sprouts) (HH) Roasting본 발명은 돼지고기와 쭈꾸미를 이용한 찜의 제조방법에 관한 것으로서, 본 발명의 제조방법을 통해 돼지고기와 쭈꾸미의 식감 및 맛을 최대한 살릴 수 있는 찜을 제조할 수 있는바, 국민건강 및 식생활 개선에 기여할 수 있다 .
