Ingredients: 460 grams of sea cucumber (soaked in water), 40 grams of dried fungus, and 460 grams of ribs (big ribs).

Ingredients: 25 grams of ham.

Seasoning: ginger 15g scallion 35g each.

manufacturing method

1. Auricularia auricula is soaked in clear water until it is big and torn into small pieces;

2. Blanch the auricularia auricula with boiling water for five minutes and take it out for later use;

3. Boil the ribs in boiling water for five minutes, then pick them up and wash them;

4. Wash the sea cucumber, put it in boiling water, add a piece of ginger, a piece of onion and half a tablespoon of wine to boil;

5. Cook for another five minutes, remove and wash, cut into large pieces, and drop water into the flute basket;

6. Appropriate amount of water, put in a pot to boil;

7. Put down the ribs, ham, ginger and fungus, and simmer for 2 hours;

8. Put down the sea cucumber and cook 1 hour, and season with salt.

Sea cucumber mutton soup

Ingredients: 500g mutton (thin).

Ingredients: 50 grams of sea cucumber (dried).

Seasoning: 5g ginger, 5g onion, 5g kloc-0/5g pepper and 5g kloc-0/g salt.

manufacturing method

1. First soak the sea cucumber, cut the sea cucumber body, remove the internal organs and wash it;

2. Boil the sea cucumber for 10 minute, pour it into a bowl and add water for 2 hours;

3. Wash the mutton, slice it, blanch it with boiling water, and remove the fishy smell and blood;

4. Put the mutton into the casserole, add appropriate amount of water, and cook the mutton slices with low fire until they are cooked thoroughly;

5. Boil the sea cucumber and the water soaked in the sea cucumber in a bowl;

6. Add Jiang Mo, onion, pepper, salt and other seasonings.