1. Wash kelp and cut into pieces.
2. Boil the crescent bone in cold water to remove the blood and wash it.
3. Pour water into the ginger slices and boil on high heat, then turn to medium and low heat and simmer.
4. Simmer for about 15 minutes and add the kelp.
5. Stew until the kelp is well cooked and season with salted chicken essence.
6. Plate.
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