Prepare the green onion by slicing it into small pieces and rinse the bean sprouts thoroughly.

Mix sugar, chili powder, cooking wine, anchovy sauce, soy sauce, oyster sauce, and minced garlic to create the seasoning sauce.

Boil water and add 1 tbsp salt. Blanch the pollock roe and milt for 5 minutes.

Drain the roe and milt, then rinse briefly with cold water.

Heat oil in a pan and sauté the green onion for 1 minute to make scallion oil.

Add the blanched roe and milt to the pan and stir-fry for 1 minute.

Add the bean sprouts and 3 tbsp of the seasoning sauce. Stir-fry until the bean sprouts soften.

Add the remaining seasoning sauce and stir-fry again until well combined.