Add onion, ginger and wine into half pot of water, add sea cucumber and cook it to remove fishy smell, take it out, take a shower and cut it into large pieces, add salt into half pot of water, blanch Flammulina velutipes and take it out for later use; 2. Slice the tenderloin, marinate it with salt, water and white powder 10 minutes or so, then blanch it and take it out. Soak the mushrooms and remove the pedicels for later use. Blanch the Chinese cabbage first, then cut it into sections and arrange it in a cross. Put the sea cucumber, Flammulina velutipes, tenderloin and Lentinus edodes in the four corners of the plate respectively, finally pour in the salt, monosodium glutamate and broth, and steam in a steamer for about 10 minute. Home-cooked sea cucumber

(2) Sichuan cuisine raw materials: sea eggplant, pork fat and lean meat, celery heart, green garlic, refined salt, cooking wine, monosodium glutamate, pepper noodles, white sugar, soy sauce, bean paste, starch, lard, chicken soup, onion and ginger. Method: wash the inner wall membrane of sea eggplant, cut each piece into three pieces along the oblique knife method, cut pork into small pieces, remove tendons from celery, cut green garlic into small pieces, cut onion and ginger in half, and cut pickled pepper in half; Add sea cucumber into onion segments with common soup, blanch ginger slices twice, take out for later use, and remove onion and ginger; When the oil is hot, put the lard into the pot, stir-fry the pork when the oil is hot, add the onion, Jiang Mo and bean paste after the meat is scattered, stir-fry until the oil is red, add the cooking wine, soy sauce, white sugar, pepper noodles, chicken soup and sea cucumber, and bake for 0/0 minute, add monosodium glutamate, add water and starch, and sprinkle celery. Features: bright red color and fresh fragrance. Yipin sea cucumber features: the overall shape is generous, the sea cucumber is soft and glutinous, and the stuffing is fresh and fragrant, mostly sea cucumber. Formula raw materials: a whole piece of Radix Aconiti (250g). 50 grams of pig fat and lean meat, 25 grams of winter bamboo shoots, 5 grams of Tricholoma, 25 grams of ham and 25 grams of scallops. 50g lard, 0/0g soy sauce/kloc-,30g cooking wine, 2g salt, 0.5g monosodium glutamate and 50g second soup. 10g bean flour, 50g clear soup. Production process: First, the whole ginseng is simmered for two minutes, and then the rough skin is scraped off with a knife. Then, the sea cucumber is cut into two parts, soaked in boiling water for two days, taken out and washed, boiled once in a boiling pot with wine, and then changed with water for the second time. After blanching, dry the ginseng with a cloth, draw a flag pattern in the ginseng cavity with a knife, and then feed it with clear soup for later use. Wash pork, bamboo shoots, mushrooms, ham, scallops, etc. , cut into small squares, stir-fry into stuffing in hot pig oil pan, stir-fry diced pork elbow first, then stir-fry diced winter bamboo shoots, soy sauce and cooking wine. Fill the prepared ginseng abdominal cavity with stuffing, put it into a steaming bowl, and add soup and salt twice to the bowl. MSG, then seal the bowl and steam for an hour. When eating, remove the original juice, turn over the dish, mix it with the original juice and bean powder, and pour it on the sea cucumber.