Practice steps:
1. First put laver, shrimp skin, salt, pepper, a little soy sauce, aged vinegar and sesame oil into a bowl for later use. I believe many people made mistakes at the first step. Most people should put laver in water, because laver is delicate and can be easily boiled until it becomes soft, so when making laver soup, you must not cook laver, just tear a few pieces and put them in a soup bowl for later use.
2. Beat the eggs into the bowl and break them up with chopsticks.
3. Put water in the pot, turn off the fire after the water is boiled, and pour the egg liquid into the pot in a circle. Be careful not to pour it in at once, but to flow slowly and control the flow less.
4. When the egg liquid is completely solidified, gently stir the egg flower with chopsticks, and the egg flower will float up quickly, so that the boiled egg flower is very beautiful.
5. Pour the boiled plumeria and soup into a bowl, stir well and sprinkle with chopped parsley or chopped green onion.