Ingredients: 250g of sea cucumber, 250g of prawn and 250g of cooked chicken.

Seasoning: 25g of ham, 0/00g of winter bamboo shoots/kloc-,0/50g of cooked rape/kloc-,0/00g of Chinese cabbage/kloc-,1g of refined salt, 3g of monosodium glutamate, and 0/50g of chicken soup/kloc-.

Production method: (1) Wash the cabbage, blanch it and cut it into rectangular pieces.

(2) The sea cucumber is cut into spatula, the shelled prawns are sliced into 0.2 cm slices, the cooked chicken slices are sliced into 0.2 cm slices, the ham and winter bamboo shoots are sliced into 0.2 cm slices, and the rape is flaked with a knife.

(3) Put the cabbage at the bottom, then add the sea cucumber, chicken slices and other seasonings, and put the prawns on it.

(4) Put chicken soup in the frying spoon, add salt and monosodium glutamate, boil it, pour it into the hot pot, cover it tightly and heat it, and eat it after the cabbage is cooked.

Features: bright color, fresh and mellow taste, can be used for banquet soup.