Ingredient:
30g seaweed,
30g dry mussels,
5 cups of anchovy broth
1 tablespoon of perilla oil, anchovy sauce, and soy sauce,
1 tablespoon chopped garlic, 1/3 teaspoon sesame oil
To prepare:
Seaweed is soaked in water and cut short.
Dry mussels remove beards.
Anchovy broth is p.53
| Cooking Method |  |
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| 1) Put dry mussels in the cooking container and chop. | Close | 10 second | 0°C | 5 | |
|  2) Add perilla oil and garlic and fry. | Close | 5 minute | 100°C | 1 | |
| 3) Add seaweed, anchovy sauce, and soy sauce to stir fry. | Close | 5 minute | 100°C |  |
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| 4) Add anchovy broth and continue to boil, then sprinkle with sesame oil slightly | Close | 20 minute | 110°C | |