1. Prepare the required ingredients and prepare fresh shrimps. Fresh shrimps need to be peeled off. You can also buy shrimps. Wash the shrimps and put them in the refrigerator for half an hour, so that the shells can be peeled off. Peel off the head and peel off the shrimp shells. Keep the shrimp heads and shells for later use. (This shrimp shell is reserved for shrimp oil)
2. Knock the eggs into a bowl, add a little salt, stir evenly and beat into egg liquid. The chives and parsley are cleaned, chopped and placed in a bowl for later use
3. Then use a kitchen paper towel to absorb the water, so that the shrimp will be more crispy and refreshing. This step must not be omitted. Use a knife to flatten the shrimp, and pick out the shrimp intestines and shrimp threads.
4. Shrimps are chopped into puree with the back of a knife
5. Put the shrimp paste into a bowl, add cornstarch, salt and a little pepper
6. Use chopsticks to beat Shangjin in the same direction
7. Use a frying pan or a dry pan to put the seaweed into the pot and bake the aroma of seaweed.
8. Add a little oil to the pot, pour the prawn shells and heads into the pot, cover the medium heat, and simmer into prawn sauce
9. Take out the shrimp shells, put a little oil in the pot, then pour in some water to boil the soup, use a spoon to dig the shrimp mud into small balls, and put them in the soup
10. Then put the seaweed in the soup
11. Pour the egg mixture into the pot, stir evenly with chopsticks while pouring, so that the egg mixture becomes a hibiscus, add a little salt to taste
12. Pour the chives and coriander, the shrimp and seaweed hibiscus soup is ready
13. Finished picture
14. Finished picture
15. Finished picture
