1. First prepare the raw materials: 15 grams of seaweed, 20 grams of dried shrimps, 1 green onion, and 1 small piece of ginger.

2. Tear the seaweed into slices, cut the green onion into flowers, cut the ginger into mince, and prepare the shrimp skin.

3. Heat the soup pot, pour oil and sauté the minced ginger and scallions until fragrant, then pour in the dried shrimps. Stir fry quickly to let the shrimp skin explode with fragrance.

4. Pour 6 bowls of water, bring to a boil, then lower the heat and simmer for about 5 minutes to allow the shrimp skin to smell and the soup to thicken. Add the seaweed slices and adjust the heat to medium.

5. When the seaweed is soft, stir it up with chopsticks and cook for a while. Add the chopped green onion and stir it up with chopsticks.

6. Sprinkle in salt, pour in a few drops of balsamic vinegar and sesame oil. The shrimp skin has a salty taste, so the amount of salt should be small.