Ingredients: 300g fresh squid, 24g freeze-dried sea cucumber

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of snow peas, appropriate amount of shrimp, appropriate amount of cooking wine, appropriate amount of shredded ginger, water starch Appropriate amount?

How to make sea cucumber and squid rolls:

1. First boil a pot of hot water and add an appropriate amount of cooking wine to the water.

2. Then remove the internal organs of the squid and tear off the black membrane.

3. Make a cross cut on the inside, being careful not to cut all the way to the bottom, then cut into small pieces and blanch in a basin of boiling water.

4. Take the squid out immediately when you see it rolled.

5. Drain the water and put it in a plate for later use.

6. Soak sea cucumbers in mineral water 12 hours in advance.

7. Dismantle the shrimps, remove the shrimp lines, clean them and control the moisture.

8. Wash and pick the snow peas.

9. Prepare a bowl of water and add an appropriate amount of cornstarch to mix it up.

10. Cut the sea cucumber in half and cut the ginger into shreds and set aside.

11. After the wok is heated, add corn oil, then add shredded ginger and stir-fry, then add dried shrimps and stir-fry.

12. After the shrimp changes color, add the squid roll.

13. Add snow peas.

14. Add appropriate amount of salt.

15. Finally add the cut sea cucumber.

16. Stir-fry for a few times and add water starch.

17. When the soup is evenly coated with the ingredients, take it out of the pot and serve on a plate.