Ingredients

6 small plum ginseng, 10 vegetable hearts, 750g stock, 50g ginger, 20g green onion, 1/2 tsp salt, 1/2 tsp dark soy sauce, 1 tsp oyster sauce, 1/4 tsp sugar, 1/3 tsp monosodium glutamate, 80g cooking wine, 2 tsp water starch.

How to do

1, blanch the plum ginseng;

2, burst the ginger and green onion in a pot, put the sea cucumber, cook the wine, put in the broth, salt and other seasonings;

3, boil over high heat, turn to simmer over low heat until flavorful, spatula out of the sea cucumber on a plate, the vegetable heart surrounded by the edge of the thickening of the sauce on the sea cucumber surface can be drizzled.