1, put the kelp into a container, add a proper amount of warm water, cover it, and let it stand for 40 minutes until the kelp is fully soaked.
2. Peel the wax gourd and cut it into pieces of appropriate size for later use. If you can accept the skin of winter melon, it is better not to remove it. The effect of benefiting water from the skin of winter melon is more than that of winter melon meat, so even if you peel it, you can use a thin layer.
3. Take out the soaked kelp and control the water. Cut it into pieces about the size of wax gourd and set aside for later use.
4. Add a proper amount of water to the pot. After the fire is boiled, add the wax gourd and cook for 2-3 minutes until the wax gourd is cut off.
5. Then put the kelp into the pot, and after the water boils again, continue to cook for 2 minutes. The specific time is determined according to the maturity time of kelp.
6. Add chopped green onion and ginger in advance, then add chicken juice to freshen up and stir evenly until the kelp and winter melon soup is boiled again.
7. Finally, add salt and pepper to taste, stir well, then serve, sprinkle with chopped green onion, and then pour in a little sesame oil to enhance fragrance and color.