20 grams of water-whipped sea cucumber, 100 grams of mutton, green onion, ginger, salt to taste.

1, mushroom wash, remove the root, blanch and slice.

2, Luo Han ginseng peeled, sliced.

3, add chicken broth and Luo Han ginseng slices in a casserole, bring to a boil over high heat, and then simmer over low heat for 6 minutes until Luo Han ginseng is cooked through.

4, add high-pressure sea cucumber and blanched mushrooms, continue to simmer over low heat for about 5 minutes, add a little salt to taste, can be removed from the pot.