1, ingredients: 300g of water-soaked sea cucumber, 75g of chicken breast, 50g of cooked shrimps, 50g of water-soaked mushrooms, 20g of cooked ham 1 5g, 20g of onion and ginger, 20g of cooking wine, 2g of refined salt1g, 2g of monosodium glutamate, 20g of sugar and wet starch.

2. Clean the sea cucumber and cut it into strips. Cut the cooked ham into powder. Slice ginger. Onion15g is tied into a knot, and the rest is cut into powder. Cut the chicken breast into pieces with a spatula, marinate it with 5 grams of cooking wine and 0.5 grams of refined salt, and then mix well with 5 grams of wet starch for sizing.

3. Add water to the pot and boil, add ginger slices, onion knots and sea cucumber slices, and simmer until the sea cucumber is cooked and fished out.

4. Put the oil in the pot and burn it to 40% heat. Add the chicken slices and slip them until cooked. Pour them into the colander. Heat 25g of oil in the pot, add onion and Jiang Mo to stir-fry, add mushrooms to stir-fry, add the rest cooking wine, add sea cucumber, add soup and bring to a boil, and then use low fire to cook until cooked. Add salt, sugar, white soy sauce and pepper, and collect the thick soup with medium heat.

5. Add shrimps and chicken slices, stir well, add monosodium glutamate, thicken with wet starch, put them in a pan, and serve with minced ham.