1. raw materials: 250g of sea cucumber, 0/00g of soybean sprouts/kloc, 50g of garlic sprouts15g, 50g of pork, 30g of Danxian watercress, 2g of refined salt, 5g of soy sauce, 0g of onion10g, 5g of ginger slices, and cooking wine/kl.

2. Slice the soaked sea cucumber into axe slices, remove both ends of soybean sprouts, chop the pork into granules, and cut the garlic seedlings.

3. Add oil to the pot and heat it to 130℃. Stir-fry ginger slices and shallots until fragrant. Add fresh soup and bring to a boil. Pour in the sea cucumber and simmer. After cooking, put it in a bowl and iron it.

4. Heat the oil in the pan to 120℃, stir-fry the human flesh, add refined salt and cooking wine, stir-fry until it is crisp and fragrant, and put it in a bowl for later use. Stir-fry the bean sprouts and put them at the bottom of the plate for later use.

5. Heat the oil to 100℃ in a wok, add Pixian watercress and ginger rice and stir-fry until the oil turns red, then add fresh soup, sea cucumber, meat, refined salt, cooking wine and soy sauce to make it taste human, then add monosodium glutamate, garlic sprouts and water starch to thicken it, pour out sesame oil from the wok and cover with bean sprouts.