Ingredients: 500g sea cucumber, 0/00g onion/kloc.

Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of sugar/kloc-0, 40g of wet starch, a little of Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.

Exercise:

1. Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it for about 5 minutes for the first time after the ginseng becomes soft. Take out the intestines and impurities, rinse them with clear water, separate the soft and hard parts, soak them in clear water and continue to cook them hard.

2. Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections.

3. Put the sea cucumber in a frying spoon and blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer it with slow fire and take it out for later use;

4. Put the frying spoon on a big fire, pour in the big oil and heat it, add in the onion section and fry until it is yellow, take it out and add clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, skim off the floating foam after boiling, then add the simmered sea cucumber and fried onion section, immediately pour in the wet starch after the soup is boiled again, add the onion oil into the spoon, and finally pour in.