Dried Pollack and Egg Soup, Stir-frying Dried Pollack in Perilla Oil Makes the Broth Much Nuttier

Steps

1. 1

   Rinse the dried pollack strips in water and squeeze out excess moisture.

2. 2

   Add pollack strips to a pot with 2 tbsp perilla oil and 1 tbsp cooking oil, and stir-fry for 2 minutes.

3. 3

   Pour in 1 liter of water and bring to a gentle boil.

4. 4

   After boiling for about 3 minutes, add tuna sauce, flower salt, seasoned salt, and minced garlic to season.

5. 5

   Slowly pour in the egg, add green onion, wait 10 seconds, and it's done.