30 g pork

Please click to enter a picture description.

2 sea cucumbers with soaked hair.

Broccoli right amount

Please click to enter a picture description.

Carrot right amount

Please click to enter a picture description.

Onion amount

Please click to enter a picture description.

Ginger amount

Please click to enter a picture description.

Weidamei soy sauce moderate amount

Medium fuel consumption

Proper amount of old pump

Proper amount of olive oil

Recipe practice:

1. Boil the soaked sea cucumber for 3 minutes (two sea cucumbers were cooked in the photo, and one was made in the back, but the child didn't eat it).

2. Put the cooked sea cucumber into the dish.

3. Blanch broccoli and carrots with boiled sea cucumber (pour out the soup of boiled sea cucumber before blanching).

4. blanched broccoli and carrots are cooled for use.

5. Use lean meat or tenderloin for pork, wash and cut into pieces.

6. Chop the onion and ginger.

7. Pour a proper amount of olive oil into the wok and chopped green onion into the hot oil, and Jiang Mo will give off fragrance.

8. Pour minced meat according to Figure 5, add appropriate amount of Weidamei soy sauce, consume oil and soy sauce, and then stir-fry the sea cucumber soup poured out in advance.

9. Stir fry on low heat until the meat is cooked, and turn off the heat after coloring.

10. Pour minced meat into the dish shown in Figure 2, and add broccoli and carrots.

Please click to enter a picture description.

Recipe tip:

Salt is not recommended in this dish. It is best to keep the original flavor of sea cucumber, and all kinds of sauces are salty.

In the step of Figure 8, because there is no chicken soup, the soup of boiled sea cucumber is used, and the soup of boiled sea cucumber should be poured out in advance.

The sea cucumber was soaked three days in advance and cooked once, so there was not much time for cooking this time.