(1) Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it after the ginseng becomes soft.

Boil the wool for about 5 minutes for the first time, open the chest, take out the intestines and impurities, rinse with clear water, and separate the soft and hard parts.

Soak in clear water until soft, continue to cook hard, and repeat until all boiled soft.

Rinse and soak in this way for 4-5 hours before use.

(2) Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections.

(3) Put the sea cucumber in a frying spoon, blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer for a while, and take it out for later use.

(4) Put the frying spoon on the fire, pour in the big oil and heat it, add the onion and fry it until it turns yellow, take it out, add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, and skim off the floating foam after boiling.

Then put the simmered sea cucumber and fried onion in, then boil the soup, and then pour in the wet starch to thicken it.

Add scallion oil to the spoon and pour it into the plate.