Ingredients: Weihai Stichopus japonicus1500g live sea cucumber, 50g ham,150g Pleurotus eryngii,150g water-borne mushrooms, and appropriate amount of soup, salt, monosodium glutamate and scallion oil.

working methods

1. Wash sea cucumber, blanch thoroughly, soak in ice water for 24 hours, and shred. Steam the column and ham, cut into filaments, add soup and salt, and steam until tasty.

2. Blanch Pleurotus eryngii with soup, shred, stir-fry and put it at the bottom of the container. Stir-fried shredded sea cucumber with soup and salt, put it on Pleurotus eryngii, then put steamed ham sausage and shredded pork.

3. Season the soup and serve it together.