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 completely soaked.
2. Peel the wax gourd and cut it into pieces of appropriate size for later use. If you can accept the skin of wax gourd, you'd better not peel it. Wax gourd skin has more water-benefiting effect than wax gourd meat, so even if it is peeled, a thin layer can be used.
3. Take out the soaked kelp and control the water. Cut into pieces about the size of wax gourd, and set aside.
4. Add the right amount of water to the pot. After the fire boils, 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. After the water boils again, continue to cook for 2 minutes. The specific time depends on the maturity time of kelp.
6. Add chopped green onion and Jiang Mo in advance, then add chicken juice to make it fresh, and stir evenly until the kelp and winter melon soup boils again.
7. Finally, add salt and pepper to taste, stir well and serve, sprinkle with chopped green onion, and then sprinkle with a little sesame oil to enhance fragrance and color.