Exclusive Seaweed and Egg Drop Soup

First, we tear the seaweed into small pieces by hand. Then put them into the bowl that will hold the soup.

Put an appropriate amount of water into the pot. When the water is slightly boiling, add the cornstarch slurry and stir. Stir slowly with a spoon.

Beat two eggs evenly with white pepper.

The starch water you are boiling has started to bubble. Quickly add the eggs and stir rapidly with a spoon to form egg ribbons. Then add sea salt (the coarser type, which is usually provided in small packets when buying seaweed). If unavailable, use regular table salt as a substitute. Then add a small amount of chicken bouillon.

Boil the water until it is very hot. Then pour the soup from the pot into this bowl lined with seaweed. Let the seaweed cook naturally with the temperature of the soup.

Sprinkle chopped green onions on the pot. Add some lettuce seed oil.