1. Cook seaweed with boiling water
2. Cut the ginger into very fine pieces
3. Wash the seaweed and squeeze out the water
4. Beat an egg in a bowl, add a little water to stir
5. Put an appropriate amount of vegetable oil in the pot, add water after the oil is hot
6. When the soup is boiling, add seaweed
7. Add seaweed and boil, add salt and ginger
8. Add the seasonings and cook for a while, pour in the egg liquid and wait until the egg liquid is slightly formed. Stir the bottom of the pan with a spatula to prevent the egg liquid from sticking to the pan and cook for about half a minute.
9. Put it out of the pot and put it in a bowl, sprinkle with chopped green onion (please ignore the unsightly bowl)
Tips:I think the most important step is to add the egg mixture. Don’t let it stick to the pan. The minced ginger can remove the fishy. You can properly remove the fishy of the seaweed. It is just a personal practice to leave the umami taste. Don’t spray it if you don’t like it.
