Cooking Steps

1. 

   Step1:Put the dried sea cucumber in the pot, add water, cover it and boil it in a small fire. Remove the end of the pot from the fire. When it swells to soft, take it out. Cut the belly and dig out the intestines. Scrape the impurities in the belly and on the surface. Clean it. Then put it into the pot, add water, boil it in a small fire, and then remove the pot end from the fire. Wait for it to swell (repeat according to this method for many times). Sea cucumber can penetrate (but during this swelling process, do not touch oil and salt. Because oil dissolves sea cucumber, salt shrinks sea cucumber, which will affect the swelling effect).

2. 

   Step2:Draw a cross flower knife in the belly of the hairy sea cucumber. Pour it into the open pot. Take it out. Drain the water for use.

3. 

   Step3:Wash the shrimps and put them into a bowl. Add some water and wine. Steam for about 10 minutes.

4. 

   Step4:Heat up the pot, put in lard, put in green onion and ginger, stir fry and then take out. Cook in cooking wine. Add in broth, salt, sea cucumber and shrimp. Simmer until thick. Thicken with starch. Add monosodium glutamate. Set to pot.