Remove the dried outer leaves of the chives and wash them thoroughly,
I'll prepare 2 sheets of seaweed

Cut the seaweed in half and bake it crispy back and forth in a pan
You have to cook it crispy and then season it to make it savory
Place a couple of sheets of roasted seaweed in a disposable bag and tear them into large pieces by hand
Don't try to tear several sheets at once, but you have to hold a couple of sheets and tear them apart so that the seaweed flakes are less

Put the white part of the chives in boiling water first and blanch the green leaves after 5 seconds Green onions are soft, so if you blanch them for too long, they'll get slippery
You can blanch it for about 30 seconds

Rinse it in cold water, support it on a sieve, and squeeze the water lightly, taking care not to crush it
And then
I'm going to cut it to the length of my finger

I'll make the sauce for the seasoned scallions
1 tablespoon of soy sauce, half a tablespoon of anchovy sauce

0.3 tablespoons of red pepper powder, 0.3 tablespoons of minced garlic

A little bit of sugar. 1 tablespoon of sesame oil
Sugar gives off a bit of flavor, so please put it in as much as you like

Add sesame seeds and mix well

Put the chives in the bowl first, shake off the clumps, and put the roasted seaweed
Add half of the sauce and mix it
Add the remaining sauce and mix
The reason I do this is because if I put it in at once, the steam will pop out, so it's hard to season it~~

Season it until it's moist~~