1, wash mushrooms, remove the root, blanch and slice.

2, Luo Han ginseng peeled, sliced.

3, add chicken broth and Luo Han ginseng slices in a casserole, bring to a boil over high heat, then simmer over low heat for 6 minutes until Luo Han ginseng is cooked through.

4, add high-pressure sea cucumber and blanched mushrooms, continue to simmer over low heat for about 5 minutes, add a little salt to taste, can be removed from the pot.