PURPOSE: A process of preparing a food product is provided by dipping meat such as pig's feet, pork ribs and pork in a crude drug extract containing Glycyrrhizae radix, mustard, Rhus verniciflua or the like. Whereby, the food product is removed in toxicity of Rhus verniciflua. CONSTITUTION: Meat whose impurities are removed is soaked in loess water containing 0.5% by weight of mustard powder for 2 to 3 hr to remove unpleasant smell of fat and washed with purified water. And 20Kg meat is poured into a mixture of 0.5% by weight of onion, 0.5% by weight of ginger, 0.5% by weight of garlic, 0.3% by weight of soy sauce, 0.3% by weight of Glycyrrhizae radix, 0.3% by weight of Actinidia arguta, 3% by weight of Rhus verniciflua and 20L water, heated at 100deg.C for 1 hr 20 min and then added with 1.5% by weight of an egg and 0.5% by weight of Codium fragile, following by heating for 20 min.
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