The present invention relates to a pork and rice soup prepared by adding Rhus verniciflua. More particularly, the pork and rice soup is prepared by the following steps of: preparing meat broth by using water brewing Rhus verniciflua, and water brewing medicinal herbs without using a conventional method of brewing pork or pork leg bones adding Rhus verniciflua to the prepared meat broth and adding boiled pork into the meat broth. A smell of meat and fat particular to pork is removed, and the prepared pork and rice soup has a clean taste while having a soft texture of the meat.COPYRIGHT KIPO 2016본 발명은 돼지국밥을 제조할 때 옻을 첨가함으로써, 구체적으로는 육수를 제조할 때 종래와 같이 돼지고기나 돼지사골을 우려내어 육수를 만들지 않고 옻 달인 물과 한약재 달인 물을 이용하여 육수를 만든 다음에 옻을 첨가해서 삶은 돼지고기를 상기 육수에 넣어서 돼지국밥을 제조함으로써 돼지고기 특유의 잡내와 누린내를 없애고 담백하면서도 고기가 부드러운 돼지국밥을 제시한다.
