2. Accessories: starch (corn) (15g).

3. Seasoning: Zanthoxylum bungeanum (15g), scallion (20g), ginger (5g), yellow rice wine (15g), soy sauce (45g), rock sugar (15g), salt (5g) and sesame oil (65438+5g).

4. Wash the onion, cut it into sections, blanch it with ginger and wine, and then blanch the sea cucumber for 5 minutes.

5. Remove the sea cucumber and wash the five internal organs.

6. Heat the wok, add the sea cucumber, and then add 600 ml of broth, soy sauce, rock sugar, salt, sesame oil, monosodium glutamate and ginger juice to stir fry.

7. After the pot is boiled, cover the pot and simmer until half of the soup is left. Pour in the sauce mixed with starch, spread it evenly and sprinkle with pepper.