250g Pollack, half a cake of bean curd,30g unripe red pepper, 20g crown daisy, 1 egg, 200g water, 10g oil, 5.5g soy bean, 28.5g hot pepper paste, 10g welsh, 3g garlic, 5g powdered red pepper,  0.3g powdered pepper, 0.3g sesame

Wash Pollack, cut it into pieces 4-5cm long, and keep liver and milt separately. Cut bean curd into 3 pieces first and then, slice them into pieces 3cm long.  Cut crown daisy into pieces  5cm long. Split unripe red pepper into half, remove seeds and cut it into pieces  3 cm long. Break egg in a vessel and whip it. Slice welsh into pieces 3 cm long. Mince garlic. Boil pollack head completely to make broth.  Pour oil into pan, roast welsh for a while, add broth into it and when broth brings to a boil, add pollack pieces, liver and milt. When liver and milt has been cooked completely, take out them mince them and mix them with garlic, powdered pepper, powdered red pepper, sesame to make liver spiced soy sauce.  When polllack pieces have been cooked nearly, add hot pepper paste and soy sauce into it first, put curd, unripe red pepper, crown daisy and boil it for a while. Then add egg and serve it with liver spiced soy sauce.