Accessories: chicken breast 50g ham 20g shrimp 50g cabbage15g egg white15g starch (broad bean)10g.

Seasoning: onion 5g yellow wine15g salt 3g monosodium glutamate 3g lard (refined) 40g chicken oil10g each.

Practice of three fresh sea cucumbers:

1. Water-made sea cucumbers are batch-grown into pieces about 5 cm long and 2 cm wide, blanched with boiling water and poured into a colander for later use;

2. Cut the cooked ham into rhombic slices;

3. Add egg white, refined salt and yellow wine to the shrimps, stir well and paste well for later use;

4. Slice the chicken breast, add egg white, refined salt and yellow wine, stir well, and then humidify the starch and mix well;

5. Heat the wok on a high fire, slide the wok and add lard. When it is 40% hot, put the chicken slices and shrimps into the wok and scatter them separately. When it is jade white, pour it into a colander to drain the oil.

6. Leave a little oil in the pot, stir-fry the onion, add 250 ml of yellow wine and clear soup, boil and remove the onion, pour in the sea cucumber slices and cook;

7. After boiling, skim the floating foam, add refined salt and monosodium glutamate, add sliced chicken, shrimp and ham, thicken with wet starch, pour in cooked lard, turn the wok, add Chinese cabbage, pour in hot chicken oil, and serve.

For more information about the three fresh sea cucumbers, see Mint.com Food Bank /shiwu/sanxianhaican2.