2. The water injected into the pot doesn't reach the ginseng, so boil it with a small fire. After the water is boiled, boil it for 5 minutes and cool it to room temperature. This step is repeated 4 times. Sooner or later. At this time, the water is brown and the ginseng is soft.
3. After cooling for four times, take out the sea cucumber, soak it in clear water, and put it in the refrigerator overnight for further growth. At this time, the ginseng body is soft, while keeping the muscles of the sea cucumber firm and flexible, intact and not rotten. The spiral pattern of ginseng is very beautiful.
4, cut open to see the orange viscera on the inner wall, keep it, have nutrition, cook sea cucumber, stir-fry ginger, onion and garlic.
5. Add sea cucumber, water, soy sauce and cooking wine to stew until the soup is thick, add coriander powder and stir fry until the coriander becomes soft. The pot is out. No taste, only delicious.