The present invention relates to a method for cooking a trotter using minced sauce and trotter mass for cooking a trotter and, more specifically, to a method for cooking a trotter using minced sauce and trotter mass for cooking a trotter, which can provide a flavor and a mouthfeel for a consumer by various smells and tastes for meats. The cooking method comprises the steps of: preparing a meat broth by boiling bovine bones and water with a weight ratio of 2 to 8 for 4 hours (S10) obtaining a trotter mass by mixing soybean paste, garlic, ginger, leek, onion, medicinal herbs with the meat broth, and boiling the same for 2 hours (S20) aging the trotter mass for 7 days in a refrigerater, after cooling the primarily processed trotter mass (S30) completing the trotter mass, by mixing 3 parts by weight of medicinal herbs to the aged trotter mass, and boiling the same for 5 hours (S40) obtaining minced sauce by mixing soybean paste, sugar, garlic, ginger, onion, leek, soy sauce, salt, five spice powder, and sugar at a proper mixing rate with the trotter mass (S50) heating the same at the temperature of 70-90°C by adding the completed trotter mass and water (S60) mixing the minced sauce, salt, soy sauce, and sugar at the proper mixing rate with the trotter mass (S70) and completing the cooking of the trotter, by inserting the proper number of a raw trotter to the minced sauce-mixed trotter mass, boiling the same for an hour and 10 miniutes to an hour and 20 minutes, additionally inserting the proper amount of sugar, and additionally boiling the same for 10 to 20 minutes.COPYRIGHT KIPO 2016본 발명은 족발조리용 종물 및 다진양념을 이용한 족발 조리방법에 관한 것으로서, 준비된 가열용기에 소 잡뼈 및 물을 2:8의 중량비로 4시간 동안 달여서 육수를 준비하는 단계 준비된 육수 70중량부에 된장 10중량부, 마늘 3중량부, 생강 3중량부, 대파2중량부, 양파 5중량부, 한약재(월계수 잎, 계피, 당귀, 천궁, 황기, 감초) 3중량부로 혼합한 다음, 2시간 동안 끓여 족발 삶기용 종물(종잣물)을 구하는 단계 1차로 가공된 종물을 상온에서 식힌 다음, 냉장고에 7일 동안 숙성하는 종물 숙성단계 숙성된 종물에 한약재(월계수 잎, 계피, 당귀, 천궁, 황기, 감초) 3중량부로 더 혼합하여 5시간 동안 끓인 다음, 상온에서 식혀 삶기용 종물을 완성하는 단계 된장 55중량부, 설탕 3중량부
