Ingredients: 4 sea cucumbers, 4 small taros, 4 mushrooms, 2 grams of salt, 1 bowl of broth

Steps:

1. Wash the mushrooms Clean, remove roots, blanch and slice into slices.

2. Peel and slice Luo Hanshen.

3. Add chicken soup and Luo Han Ginseng slices to the casserole, bring to a boil over high heat, then simmer over low heat for 6 minutes until Luo Han Ginseng is cooked.

4. Add high-pressure sea cucumbers and blanched mushrooms, continue to simmer over low heat for about 5 minutes, add a small amount of salt to taste, and serve.