1. Winter melon and kelp soup: Peel the winter melon, wash and cut into pieces. Soak the kelp in warm water for 30 minutes, clean and cut into strips. Add oil to the pot, heat the oil, pour in the winter melon and kelp, stir-fry for 2 minutes, add an appropriate amount of water, boil over high heat for about 10 minutes, add salt and chicken essence to taste.

2. Shredded pork and kelp soup: wash the spinach, wash and peel the ginger, cut into shreds and set aside. Wash the pork tenderloin, shred it, add salt and starch to a bowl, mix well and marinate for 10 minutes. Pour the stock into the soup pot and bring to a boil. Add kelp and ginger shreds and bring to a boil. Add pork shreds, then add spinach and cook for a while. Turn off the heat, pour in sesame oil, and serve.