Stir-fried lily root with butter

The lily roots are used by peeling the pieces in the water. Cut off the edges with a knife and shape them.

Put a frying pan with salad oil over high heat and fry the lily roots. Once the oil has gotten mixed in all the oil, add the kelp broth and stir-fry.

Once the surface of the lily roots is clear, add unsalted butter. Split the eggs into another dish to loosen them, and add half at a time to a frying pan.

Once the eggs are cooked half-boiled, remove from the heat and serve in a bowl. Topped with parsley if desired and complete.