The cuisine of braised sea cucumber: Cantonese cuisine features: this dish is rotten but not muddy, soft, smooth and delicious, with rich flavor and rich nutrition. Ingredients: 500 grams of soaked sea cucumber meat, wet mushrooms, raw garlic strips, 25 grams of shrimp skin, and 0/50 grams of lard/kloc. Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soy sauce, coriander, ginger, onion, sesame oil, licorice and a little wet starch. 150g, meatballs 10750g, belly 500g, old chicken with bones. Production method: (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, soak the sea cucumber to remove fishy smell and take it out. Cut the belly meat and the old chicken into pieces. (2) Heat lard in a tripod, stir-fry sea cucumber slightly, then pour it into a pot (using bamboo as the bottom of the pot), stir-fry belly meat and old chicken along the tripod, pour Shao wine, add coriander head (tied into a handful), raw garlic, soy sauce, two soups and licorice slices, roll them together, and then pour them into the sea cucumber pot with high fire. Then, the sea cucumber, mushrooms, meatballs and shrimps are picked up, put into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, boil until it is slightly boiling, thicken it with wet starch, add sesame oil and lard, mix well and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when serving.