2. Seasoning: 2g of refined salt, 3g of scallion105g, 3g of monosodium glutamate, 5g of green garlic15g, 5g of wet starch10g, 5g of Jiang Mo, 700g of chicken soup, 27.5g of ginger juice, 50g of scallion oil paste, 27.5g of white sugar and cooked lard.

3. Wash the tender little sea cucumber, put the whole into a cold water pot, boil it with strong fire, take it out for about 5 minutes, drain the water, then cook it with 300 grams of chicken soup until it tastes soft and drain the chicken soup. Cut the green onions into 5cm pieces and ends respectively. Cut the green garlic into 3.3 cm segments.

4. Put the wok on high fire, pour in cooked lard, heat it to 80%, then put in the onion section. When it is golden brown, leave the wok end out of the fire and put the onion section in a bowl. Add chicken soup 1 00g, Shaoxing wine 5g, ginger juice 2g, soy sauce 2g, white sugar 2g and monosodium glutamate 1 g, and put it on high fire.

5. Add fried onion, sea cucumber, refined salt, clear soup, white sugar, cooking wine, soy sauce and sugar to lard, bring to a boil and simmer for two to three minutes. Add monosodium glutamate and thicken with starch, collect the juice thoroughly with medium fire, pour in onion oil and serve in a plate.