1. Soak the seaweed softly, wash and cut into small pieces.
2. Soak the soybeans for half an hour and clean them.
3. Wash the oyster sauce with warm water.
4. Soak the coix seed for half an hour and wash.
5. Lean meat flies in water, Xian goes to floating foam.
6. The ginger is peeled and cracked.
7. Put the above ingredients into the soup pot, pour in the right amount of water, boil on high heat for 10 minutes, and turn to low heat for about 1.5 hours.
8. Wash the white ash from the skin of winter melon and cut into small pieces. (Winter melon skin has the effect of clearing heat and reducing swelling, so don't remove the skin.)
9. After the soup has been boiled for about 1.5 hours, check that the barley is soft.
10. Put the winter melon in, turn to high heat and boil, then turn to medium and low heat and cook for half an hour.
11. Boil the winter melon until soft and season with salt. (I usually don't add salt because oyster sauce has a salty taste.)
