Steps:
1. Peel the wax gourd, cut it coarsely, completely remove the hard skin, dig out the pulp, dig out the pulp;
2, parsley cut into small pieces, eggs scattered for use;
3. Heat the wok, add two spoonfuls of vegetable oil, add the sea rice, and fry on low heat. Frying dried seaweed first can better stimulate the aroma, remove the fishy smell and make the soup whiter. The principle is the same as that of stewed crucian carp soup.
4. Then add chopped green onion and stir-fry until fragrant, and rush into a proper amount of boiling water. Be sure to use boiling water, and cold water will suppress the stir-frying;
5. Add the wax gourd slices, bring to a boil, turn to medium-low heat and cook for 8 minutes until the wax gourd is soft, rotten and transparent, the soup turns white, and add appropriate amount of salt to taste.
6. Slowly pour the broken eggs, and slowly push them with a spoon while pouring, which can form beautiful egg blossoms;
7. Turn off the fire and drop 5 drops of sesame oil;
8. Sprinkle the parsley section, gently push it evenly, put it in a soup bowl, and decorate with parsley leaves.