The present invention relates to a method for producing bupivacers of puffer fish ash. A method of manufacturing a puffer fish bud bibimbap of the present invention is a method of preparing a puffer fish bud bibimbap according to the present invention in order to solve the above problems. , 30-45% by weight of puffer fish, 30-45% by weight, 0.5-2.5 cm wide by 30-60% by weight, prepared by puffer fish preparation, 30-45% by weight of puffer fish, 1-5% 5 to 15% by weight of garlic, ginger and salt, 5 to 15% by weight of thick red pepper powder, 5 to 8% by weight of vinegar, 5 to 15% , Aging at 1-5 ° C for 1-3 days to prepare puffer fish sauce, preparing a pufferfish to prepare for boiling fish, and preparing a variety of puffer fish to prepare for the flesh of fish, alfalfa sprout, red cabbage sprout, red cabbage sprout, broccoli sprout, A preparation step of preparing a supplementary material comprising cola brooms, 20-35% by weight of dried puffer fish, 10-25% by weight of dried shiitake mushrooms, 10 to 25% by weight of rice flour is mixed and pulverized to prepare a boiled rice natural seasoning preparation step and rice cooked by using rice and water, and rice prepared in the rice preparing step is introduced into a container, And a feeding step of putting the ready-made supplementary material, putting the pufferfish on the above-mentioned material, and then feeding the sauce to the container.본 발명은 복어회새싹비빔밥의 제조방법에 관한것이다.본 발명의 복어회새싹비빔밥의 제조방법은 본 발명의 복어회새싹비빔밥의 제조방법은 상기와 같은 과제를 해결하기 위하여 복어를 준비하여 복어의 손질은 복어 자격증 소지한 인이 하여 뼈, 껍질, 내장, 핏물제거 한후 세척한 다음 복어살 30-45중량%을 30-60도 각도로 너비 0.5-2.5cm로 절단하여 복어살 준비단계 복어살 30-45중량%, 복어천연조미료 1-5중량%, 고은고추가루 7-23중량%, 마늘, 생강, 소금 각각 0.5-4중량%, 굵은고추가루 5-15중량%, 식초5-8중량%, 설탕 5-15중량%, 물엿 1-8량%를 혼합하여 1-5℃에서 1-3 일간 숙성시켜 복어회를 준비하는 복어회숙성단계와,복어살를 준비하는 복어살 준비단계와 다채,알팔파싹, 홍빛배추싹, 적양배추싹, 브로콜리싹, 콜라비싹로 이루어진 부재료를 준비하는 부재료준비단계와 건복어 20-35중량%, 건표고버섯 10-25중량%, 건멸치 10-25중량%를 혼합 및 분쇄하여 복어천연조미료제조단계와 쌀과 물을 이용하여 밥을 조리하여 준비하는 밥준비단계와 용기에 상기 밥준비단계에서 제조된 밥을 투입한 후, 그 위에
