Refrigerate the breadfruit overnight before peeling for easier handling. Coat both sides of the knife blade with cooking oil to prevent sticking. Cut the breadfruit into quarters, peel, remove the core, soak in water, and cut into chunks. Set aside. Trim the scallion, wash, and cut into sections. Rinse the dried anchovies with clean water and set aside.

Heat oil in a pan, add the anchovies and stir-fry briefly. Add the white part of the scallion and sauté until fragrant. Add an appropriate amount of water, then add the breadfruit and mix well. Bring to a boil and simmer until the breadfruit softens. Add the seasoning, mix well, and serve.