There is also a practice that I would use to make my own porridge as a savory. Soak the seaweed in hot water, warm water can be, soak for ten minutes to drain the water and then use warm water again and then drain the water. This is mainly to let the seaweed absorb water and take out some of the salt. Then the pan is hot under the right amount of oil, not paste the pan on the line, under the seaweed, stir fry, stir fry for a while, the oil evenly adjusted to a small fire, the seaweed water slowly chanting dry, according to your own taste it, I prefer a little less water will be crunchy. Almost out of the pan when put a little five-spice powder on it, usually do not put salt.