Cooking Steps

1. 

   Step1:Clean sea cucumber with water, remove impurities, cut into patterned ginseng strip

2. 

   Step2:Remove the shell and root of winter bamboo shoots, wash them and cut them into pieces

3. 

   Step3:Slices of cooked ham

4. 

   Step4:Wash, boil and slice the chicken

5. 

   Step5:Clean the tendons and cut them into thin strips

6. 

   Step6:Shell the water chestnut, peel and dice it

7. 

   Step7:The lotus seeds are steamed and the heart is removed

8. 

   Step8:Heat the wok over medium heat. Put in the cooked lard and heat it up. Put in the scallion section and ginger powder. Stir fry the sea cucumber in the wok. Cook 10 ml chicken soup. Set the wok to the bottom of the bowl

9. 

   Step9:Stew the chicken soup, mushroom, ham and other raw materials, steam them on the sea cucumber for 1 hour, decant the juice and make a dish

10. 

    Step10:The original wok is still on the high fire. Steam the juice, cooked lard, monosodium glutamate and refined salt. Thicken with wet starch. Pour in chicken oil. Start the wok and pour it on sea cucumber.