Accessories: pork belly, winter bamboo shoots, mushrooms, ham and scallops.

Seasoning: salt, soy sauce, monosodium glutamate, cooking wine, lard, second soup, bean powder, clear soup.

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2. After blanching, dry the ginseng with a cloth, draw a flag pattern in the ginseng cavity with a knife, and then simmer it with clear soup for later use. Clean pig fat and lean meat, winter bamboo shoots, mushrooms, ham, scallops, etc. , cut into small squares, stir-fry into stuffing in hot pig oil pan, stir-fry diced pork elbow first, then stir-fry diced winter bamboo shoots, soy sauce and cooking wine.

3. Fill the prepared ginseng abdominal cavity with stuffing, put it into a steaming bowl, and add soup and salt twice to the bowl. MSG, then seal the bowl and steam for an hour.

4. When eating, remove the original juice, turn over the dish, mix the original juice with water and soybean powder, and pour it on the sea cucumber.