Ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 20g, cooked egg white 20g, winter bamboo shoots 20g, ham15g, 2 Chinese cabbage, salt 2g, monosodium glutamate1g, cooking wine 3ml, pepper 0g, sesame oil 3g, vegetable oil 40g.

1. Wash the sea cucumber, bring it here, cut it and replace it with large butterfly slices. Slice the winter bamboo shoots, slice the protein, slice the ham slightly, split the Chinese cabbage in two, slice the chicken, and remove the shrimp.

2. Soak the sea cucumber and bamboo shoots thoroughly with clear water, blanch the cabbage with boiling water and smooth the shrimps with warm oil.

3. Put oil in the pot, saute shallot and ginger, add stock, add sea cucumber and above accessories, add seasoning to taste, and skim off the floating foam after boiling.

4. thicken the juice into sesame oil, put it in the soup plate and sprinkle with shrimp.