The present invention relates to a method of preparing seolleongtang (stock soup of bone and stew meat) having an effect of preventing and reducing hypertension. More specifically, the method of preparing seolleongtang comprises: a step of removing blood by dipping cow bones mixed with cow head and cow leg bones in cold water (S10); a step of preparing meat broth by placing the cow bones from which the blood was removed into a cauldron, heating the cauldron, and cooling the cauldron at room temperature (S20); a step of removing the cow bones from the cauldron (S30); a step of preparing a fermented solution fermented by mixing brisket powder, nut pine leaf powder, and bark powder of Alnus japonica in a microbial culture solution (S40); a step of preparing a fermented broth by adding the fermented solution in the broth from which the cow bones are removed and aging the broth (S50); a step of preparing a fermented seolleongtang broth by placing the fermented solution into the seolleongtang broth of brisket meat and cow head meat and fermenting the seolleongtang broth (S60); and a step of adding the prepared fermented seolleongtang broth into the prepared fermented broth (S70).;COPYRIGHT KIPO 2020
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