The present invention relates to a method to prepare soy sauce for meat and fish, wherein the soy sauce is usefully used when it is added to meat and fish during cooking of the meat and the fish, or when the meat and the fish are grilled and then eaten therewith and is not only tasteful, but is also excellent in deodorizing and lipolysis to greatly contribute to the health. The method is characterized by comprising the steps of: preparing a ginger enzyme and an onion enzyme to mix the prepared ginger enzyme and the onion enzyme into basic soy sauce disclosed in the previously registered patent and then heating the resultant mixture.본 발명은 주로 육류와 생선을 요리할 때 육류나 생선에 넣어 요리를 하거나 구운 다음 찍어먹을 때 유용한 소스로서, 맛이 좋은 것은 물론이고 냄새제거와 지방질을 분해효과를 높여 건강에 크게 도움이 되는 간장소스의 제조방법에 관한 것이며, 선등록 특허에 의한 간장 기본소스에 생강효소와 양파효소를 제조하여 혼합하며, 혼합된 다음에는 가열하는 혼합 단계를 포함시키는 것을 특징으로 한다.
