2. Put the sea cucumber into an oil-free clean pot-it must be oil-free, otherwise it will easily cause the sea cucumber to retract. Cook slowly with low fire, turn off the fire after the water boils, soak the sea cucumber in hot water, and take it out after the water temperature is almost the same as the body temperature.

3. Soak the sea cucumber in clean cold water 12 hours ~ Note that the soaked basin should be clean and oil-free. If it is hot summer, cover the soaked basin with plastic wrap and put it in the refrigerator to prevent bacteria from breeding. When soaking in cold water, it is best to use pure water.

4./kloc-After 0/2 hours, put the sea cucumber into a clean pot, cook it slowly with cold fire, turn off the fire after the water boils, and soak until the water temperature drops to body temperature.

5. Take out the sea cucumber, cut the belly of the sea cucumber with scissors, and take out the sundries in the abdominal cavity. Then rinse the sea cucumber.

6. Then put the sea cucumber into the pot again, boil it with slow fire, turn off the fire, soak it until the water temperature drops to body temperature, or take out the sea cucumber. In fact, at this step, the sea cucumber should basically achieve the effect of making and distributing. If you don't feel well, soak in hot water for a while.

7. Cut the onion and ginger obliquely, and prepare chicken soup and water starch.

8. Pour some oil into the pot, slightly more oil, stir-fry the onion and ginger slowly with low heat, and stir-fry the onion slightly golden.

9. Add sugar and heat over low heat. After the oil and sugar are mixed, slowly stir-fry the sugar color.

10. Add a little soy sauce to color. Never use too much soy sauce, or the sea cucumber will be bitter and shrink.

1 1. Pour in rice wine.

12. Add broth

13. Add the sea cucumber, cover the pot and simmer for about 25 minutes.

14. Add a little salt according to taste, and add starch to thicken, and serve.