Cut the wax gourd into cubes first, and steam the kelp in a steamer for half an hour in advance, so that the kelp is soft and tender. Cut into small pieces. Wash and dry the shrimps.

Put the oil in the pot, add the shrimp skin and fry it a little after the oil is hot, so that the protein in the shrimp skin can be fully separated out, and the last drop of soup is much more fragrant than the last drop. And the soup color is milky white drops.

Then put water in the pot, add melon and kelp, add a little salt to taste when the melon is cooked, and finally add coriander and sesame oil.