Seasoning: oyster sauce, soy sauce, fish sauce, cooking wine, starch, broth, sesame oil and peanut oil.
1, the water-soaked sea cucumber is cut into 3cm long segments, and the water-soaked glue is cut into 4cm pieces. Blanch sea cucumber and gelatin in boiling water, simmer in broth, and mash onion and ginger for later use.
2. Put the wok on the fire, add a little oil, add seasoning, and stir-fry the lettuce into the plate. Re-start the pot, add a little base oil, stir-fry chives and ginger, add stock, cooking wine, oyster sauce, fish sauce and monosodium glutamate in turn, take out the chives and ginger after boiling, add the stewed sea cucumber, gelatin and mushroom slices, cook for a while, thicken with water starch, sprinkle with a little sesame oil and add lettuce.