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 the soft water in clear water, continue to cook hard, and repeat until it is all soft. Rinse and soak for 4 ~ 5 hours according to this method.

2. Wash the grass chicken, control the water and cut into pieces.

3. Wash the mushrooms with water and soak them in warm water.

4. Slice the ginger, cut the onion into sections, cut the red pepper into diamonds, remove the pedicels of the soaked mushrooms, wash them with running water, and filter the water for soaking mushrooms (I forgot to bring the red pepper and shallots). Cut the soaked sea cucumber into strips with a bevel knife.

5. Pour some oil into the pot. The oil is hot, stir-fry the chicken pieces. Stir-fry until it changes color. Add ginger and shallots and stir fry.

6. Put the fried chicken in a casserole, add a proper amount of water (about 50g), and cook with slow fire until cooked. Put the sea cucumber in the same pot and cook for about 15 minutes.

7. Add the cooked sea cucumber chicken soup, and add ginger, onion, pepper and salt. Warm ginseng meat, soup, or for dinner