Prepare ingredients: a few pieces of dried seaweed are not washed, a small dish of shrimp skin, an egg, two spoonfuls of vinegar, half a spoonful of soy sauce, a little salt, a little sugar, a little chicken essence and a little pepper.

Cooking steps:

The first step, although it is a very simple soup, many people will make mistakes, such as boiling laver in water, and delicate laver can't stand this toss. Just find a big soup bowl and put some seaweed in it. It doesn't need much, just about five or six tablets. Add two spoonfuls of mature vinegar, half a spoonful of soy sauce, a little salt, a little sugar to taste, and a little chicken essence. Anyone who often watches me cook knows that I usually don't put chicken essence. It's better to put a little here and add a little pepper, so that the bottom material is ready.

Step 2: Stir-fry the shrimps. Turn off the heat in a non-stick pan. Don't put oil. Add shrimp skin and stir-fry slowly until the water is completely fried. After the "seafood" taste of shrimp skin comes out, you can turn off the fire.

Step 3: Pour the shrimp skin into a seasoning bowl, take an egg and break it up for later use, and put it in a small pot of water to boil.

Step 4: Add a little salt to the broken eggs, pour it into boiling water, immediately turn off the fire and stir the broken eggs with chopsticks.

Step five, pour the egg water into the laver bowl, stir, drop a little sesame oil and add some chopped green onion, and this simple laver egg drop soup is ready.