Sause using loquat and fish sauce and method for manufacturing thereof

摘要

1st liquid, anchovy fish sauce, formed by boiling shiitake or sangang mushrooms, loquat, onion, green onion, garlic, ginger, radish, licorice, bay leaf, black rice or kelp in water for a predetermined time and then removing floating matter and sediment; Disclosed are a sauce using loquat and fish having a salinity of 20% or 25% by boiling by mixing a secondary liquid formed by mixing mackerel fish sauce and horse mackerel fish sauce, a tertiary liquid formed from grape juice, and salt, and a method for manufacturing the same.