Detailed production steps of shrimp and sea cucumber 1. Remove the peritoneum from the sea cucumber, clean it, cut it into thin slices with a thickness of 1 cm and a square width of 3 cm, blanch it in a cold water pot, and take it out with boiling water; Wash and steam the chicken for later use. 2. Wash the shrimps and mix well with egg white, salt and dried starch according to the dry moisture. Wash the soaked mushrooms, cut them into cubes the same size as ham and chicken, put them in a bowl, put a little soup, steam them in a cage 10 minutes and take them out. 3. Put soup, cooking wine and salt into the pot, and pour the sea cucumber into the colander to drain the water after cooking. When lard is heated to 50% in the pot, add shrimps until cooked, and pour them into a colander to drain the oil. Leave the bottom oil in the pot, stir-fry the sea cucumber, cook wine, add chicken soup, salt, monosodium glutamate and steamed ingredients, boil shrimps and pepper to taste, thicken them with wet starch, put them in a soup plate, and drizzle with chicken oil.