Practice:

1. Prepare the required ingredients, chop the shallots and shred the ginger.

2. Wash the rice with clear water and soak it in a bowl with water.

3. Slice the prepared sea cucumber.

4. Boil the pot with clear water, then pour the rice, boil it again and put the cut sea cucumber into the pot.

5. Bring to a boil over high fire and cook for another five minutes, while stirring with a spoon. Add ginger and use low heat, and don't open the lid.

6. Boil for about 25 minutes on low heat, add a little salt and white pepper, sprinkle a few drops of sesame oil with chopped green onion, and turn off the heat to serve.