2, the characteristics of three fresh sea cucumbers: sea cucumbers are black, soft and smooth. Zhi method: ham is bright red and mellow, chicken, shrimp, jade, water, sea cucumber are put into a colander to be cut into rhombic slices, shrimp is mixed with egg white, refined salt and yellow wine for later use, chicken breast is sliced, and egg white, refined salt and yellow wine are added to be mixed and stirred. Heat the wok on a high fire, slide the wok and add lard. When the wok is 40% hot, put the chicken slices and shrimps into the wok, slice them separately, and pour them into a colander to drain the oil when they are jade white.

3. Leave a little oil in the pot, stir-fry the onion slices, add 250 ml of yellow wine and clear soup, boil and remove the onion slices, pour in sea cucumber slices, cook, skim off the floating foam when boiling, add refined salt and monosodium glutamate, add chicken slices, shrimps and ham slices, thicken them with wet starch, pour in cooked lard, rotate the wok, add Chinese cabbage and pour in hot chicken oil.

4, the key to the production of three fresh sea cucumbers: sea cucumbers should choose Stichopus japonicus with thick meat, thoroughly washed with water, and boiled with boiling water. Sea cucumber itself has no obvious taste, so it is stewed with clear soup made by old hen, otherwise it is not delicious. The juice should not be too thick, and it is better to be transparent. Don't boil on the fire after thickening. Cooked lard needs to be prepared because of the oily process of shrimp and chicken slices.