PURPOSE: Haesintang and a cooking method thereof using a dried seaweed fusiforme enriched with minerals, vitamins, and inorganic materials are provided to provided effective reduction of hangover and excellent taste of soup.CONSTITUTION: A cooking method of Haesintang comprises the steps: 2800g of water, 1200-1400g of chickens, 20g of dried seaweed fusiformes, 3g of Angelica gigas, 3g of jujube, 3g of Hovenia dulcis, 50g of milk vetch roots, 50g of Cnidii Rhizomas, 20g of Kalopanax ricinifoliums, 5g of Acanthopanax cortexes, 8-10g of alive modulus, 20-30g of dried sea cucumbers, 5-10g of salt, 30-50g of garlic, 20g of chestnuts, and 5g of jujube in broth mesh are placed in a pressure cooker to boil for 15-20 minutes at 110-126 deg C(S100) placing chicken and broth scooped from the pressure cooker into a pot, and placing 600-1,000g of penshells, 200-250g of abalones, 300-400g of shellfish, 400-600g of conches, 200-300g of Meretrix petechialis, and 20-30g of shrimps into the pot(S200) and placing 400-700g of octopus and 5-10g of Tricholoma matsutakes into the pot and boiling for 3-7 minutes at 100deg C(S300). The duck is used instead of the chicken. When using the duck, 600g of crab and 5g of ginkgo nuts are additionally added to the pressure cooker.COPYRIGHT KIPO 2013[Reference numerals] (S100) Introducing water, chickens, medicinal herbs, and dried seaweed fusiformes and boiling the ingredients (S200) Introducing taken chicken, broth, and seafood ingredients (S300) Adding live small octopus and tricholoma matsutakes and boiling the ingredients본 발명의 해신탕 조리방벙은 압력솥에 닭, 건톳, 한약재를 넣고 삶는 단계와, 상기 압력솥에서 건져낸 닭과 육수를 냄비에 담고 해산물을 넣는 단계와, 상기 냄비에 산낙지와 송이버섯을 넣고 끓이는 단계로 이루어지는 것을 특징으로 한다.
