The present invention relates to a method for manufacturing a sealed container type sweet pepper which can be easily cooked in a home or a restaurant by adding a liquid extract of an edible plant and can be easily stored for a long period of time, Washing the lozenge at a temperature of 20 to 30 ° C, adding loach to the loach, washing it again, boiling the washed loach in a pot, and then finely grinding the loach at the bottom of a pot； After washing the herbs, including herbaceous perennials, the host herb and the tranquilizer, the herbs are finely cut and the seasoning mixture is prepared by mixing the perennial herbs, miso, kochujang, ginger, garlic, seasoning, pepper oil and sancho A seasoning mixture preparation step； Preparing a broth by extracting a liquid extract from an edible plant and mixing the liquid extract of the edible plant with water to prepare broth； A low temperature aging step of mixing the lozenge pulverized product with the seasoning mixture and then keeping it at a low temperature of 1 to 2 ° C for 10 to 20 hours for low temperature aging； A mashing step of preparing a sealed container and injecting the lozenge pulverized product and the low-temperature mature product of the seasoning mixture into the sealed container in a predetermined amount； A broth feeding step of feeding the broth by a predetermined amount into a sealed container into which the aged product is fed； A degassing step of sealing the sealed container while discharging air from the sealed container into which the aged material is injected； Sterilizing and boiling the sealed container in which the sealed container is introduced into water to be cut to sterilize the fermented product； .본 발명은 식용 식물의 액상 추출물을 첨가하여 가정이나 식당에서 간단하게 조리할 수 있고 장기간 동안 간편하게 보관할 수 있도록 하는 밀봉용기식 추어탕 제조 방법에 관한 것으로, 본 추어탕 제조 방법은 선별한 미꾸라지에 소금을 투입하여 세척하고, 20 내지 30℃의 물에 미꾸라지를 투입하여 불린 후에 다시 세척하며, 세척된 미꾸라지를 솥에 삶은 후에 솥에서 건저 내어 미세하게 분쇄하는 미꾸라지 분쇄물 준비 단계와； 무청 시래기, 숙주나물 및 토란대를 포함하는 나물을 세척한 후에 상기 나물을 잘게 절단하고, 상기 절단된 나물에
