PURPOSE: An oriental herb medicine composition for cooking boiled meat slices is provided to remove the characteristic bad smell of pork, to make pork flesh tender, and to provide various oriental medicinal effects. CONSTITUTION: An oriental herb medicine composition for cooking boiled meat slices comprises a first composition group for removing the bad smell of pork, and a second composition group for making the pork flesh tender. The first composition group comprises Acanthopanacis Cortex or the Cinnamomi Cortex spissus. The second composition group comprises Hovenia dulcis Thunb or jujube. The oriental herb medicine composition for cooking boiled meat slices further comprises a third composition group which provides an oriental herb medicinal effect to the pork. The third composition group comprises milk vetch roots or Castaneae Semen.
