Plum-blossom ginseng is a unique marine treasure in Hainan Province and one of the "three wonders" in Sanya, which is mainly produced in the South China Sea islands. Sea cucumber is the first of the "eight treasures of seafood", especially plum-blossom ginseng. Braised sea cucumber materials:

750g of soaked sea cucumber, 500g of belly meat, 500g of old chicken with bones, 50g of wet mushrooms, meatballs 10, raw garlic 1 strip, 25g of dried shrimp, lard150g, refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soy sauce and coriander. Preparation of braised sea cucumber;

1. Cut the sea cucumber into pieces about 5-6 cm long and 2 cm wide, cook with ginger, onion and refined salt, add Shaoxing wine, remove the fishy smell from the sea cucumber, remove the ginger and onion, and cut the belly meat and old chicken into several pieces;

2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into a pot (bamboo as the bottom of the pot), stir-fry the belly and old chicken along the tripod, pour Shao wine, add coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, roll them together, then pour them into the sea cucumber pot, and use Wangwang first.

3. Pick up the sea cucumber, mushrooms, meatballs and shrimp skin, put them in a soup bowl, put the raw juice in a tripod, add refined salt and monosodium glutamate, cook until it is slightly boiling, thicken it with wet starch, add sesame oil and lard, mix well, pour it on the sea cucumber, and pour 2 plates of balsamic vinegar. Features:

This dish is rotten but not muddy, soft and delicious, full of flavor and rich in nutrition.