1, sea cucumber elbow raw material sea cucumber (water hair) 500 grams. 800g leather elbow. Peanut oil 400g, refined salt15g, ginger12g. 6 grams of onion, 5 grams of pepper, 5 grams of star anise, 3 grams of cinnamon, 25 grams of soy sauce, 250 grams of clear soup, 35 grams of Shaoxing wine, 65 grams of sugar and 25 grams of dry starch. In the production process, the sea cucumber is chopped along the length, soaked in boiling water, taken out and drained. Cut the onion into 3 cm long sections and slice the ginger. Wash the pork elbow, burn the skin with a torch, then soak it in warm water, scrape off the burnt skin with a knife, then put it in a pot, add water to the elbow, boil it with high fire, skim the foam, cook it with low fire and remove the bones. Add peanut oil to the wok, fry it in the elbow to 80% heat (about 200℃), and take it out. When the oil is 70% hot (about 175℃), add sea cucumber and take it out after lubrication. Put the elbow skin down in a large bowl (cut the meat into 2 cm square with a knife, but don't break the skin). Add onion, pepper, ginger, star anise, cinnamon, clear soup, soy sauce, refined salt and Shaoxing wine, and steam in a cage until crisp and rotten. First pour the soup into the bowl, then pick out the seasoning residue and buckle the elbow meat on the soup basin (bowl). Leave a small amount of oil in the wok, stir-fry until it is 70% hot (about 175℃), add onion and stir-fry until golden brown, add soy sauce, raw soup in a bowl, refined salt, white sugar, sea cucumber, Shaoxing wine and clear soup, simmer, sprinkle with pepper oil, and then pour it on the elbow. 2, butterfly sea cucumber-the basic characteristics of the recipe: black and white, salty and fresh, tender and delicious. Basic ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 25g, cooked egg white 25g, winter bamboo shoots 20g, ham15g, 2 Chinese flowering Chinese cabbage, 2g of salt, monosodium glutamate1g, 3ml of cooking wine, 0.2g of pepper, 3g of sesame oil, and 40.2g of vegetable oil. Production process: 1. Wash the sea cucumber and bring it here. Cut it and replace it with large butterfly slices. Slice the winter bamboo shoots, slice the protein and cut the ham into small pieces. Chinese cabbage is split in two. Slice the chicken and cut the shrimp into sizes. 2. Soak the sea cucumber and bamboo shoots in water. Cabbage has been scalded by boiling water. Slice the shrimp thoroughly with hot oil. 3. Put oil in the pot, saute shallot and ginger, add stock, add sea cucumber and above accessories, add seasoning to taste, and skim off the floating foam after boiling. 4. thicken the juice into sesame oil, put it in the soup plate and sprinkle with shrimp. 3. scallop sea cucumber ingredients: 750g sea cucumber, 50g scallop, 50g cooked chicken, 30g soy sauce, 0.5g monosodium glutamate 1 g pepper noodles, 60g peanut oil, 25g mushrooms, 50g cooking wine, 75g wet starch, 2.5g sesame oil and 0.5g refined salt/kloc-0. BR> Features: Scallops are fresh and tender, sea cucumbers are rich in flavor, and the juice is delicious. Production method: 1. Take out the sea cucumber soaked in water, clean it, cut it into 6 cm long and 6 mm wide filaments, boil it in cold water to remove the odor, pour it into a colander and drain it. 2. Wash the cooked chicken and mushrooms, remove their pedicels, and cut them into silk as big as sea cucumber. 3. Remove scallops from the corners. Take out, cool, and shred scallops by hand. 4. Put 10g peanut oil into the wok. When heating to 60%, add cooking wine, soy sauce and refined salt, pour in sea cucumber, add chicken soup and cook, pour in a colander and control to dry. 5. Clean the wok, add 50g peanut oil, put the sea cucumber into the wok, and add 500ml chicken soup, salt, soy sauce and monosodium glutamate. Bring to a boil, two-thirds in the bowl, and one-third in the pot. At the same time, pour in scallops, shredded mushrooms, shredded chicken and seasonings, bring to a boil, sprinkle with sesame oil, sprinkle with pepper noodles, take out the pot and pour over the sea cucumber. 4. Filled with sea cucumber ingredients: 10 water-soaked sea cucumber, 2 egg whites, 50g catkin, 100g chicken breast and 75g cooked pork. Production: wash the sea cucumber and cut a knife in it; Chop chicken into paste, and chop cooked meat, coriander, onion and ginger respectively. Stir the chicken puree with egg white, add a little refined salt and cooking wine, and mix well; Add cooked meat, Tilia amurensis and minced onion and ginger, and mix well. Pour the stuffing into the sea cucumber, then put the sea cucumber into an oiled flat plate, steam it in a cage for 5 minutes, take it out, put it in a big bowl, add clear soup, a little salt and cooking wine, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Eat it as a dish. Function: tonify kidney and moisten dryness, invigorate qi and nourish blood. Use it to treat kidney yang weakness, impotence, nocturnal emission, frequent urination and constipation; It can also be used as diet conditioning for patients with tuberculosis, neurasthenia and cancer. 5. Braised sea cucumber with shrimp Ingredients: sea cucumber 400g, shrimp 100g, Chinese cabbage 50g, carrot 100g, onion 50g, chicken soup 250ml, cooking wine 15g, soy sauce 20g, sugar 1.5g, refined salt 5g and monosodium glutamate. BR> Features: The shrimp tastes delicious, and the sea cucumber is fresh and tender, salty and slightly sweet.