1. Prepare ingredients. Sea cucumber, water-raised yucca slices, water-raised mushrooms, parsley, cooked lard, cooking wine, monosodium glutamate, salt, sesame oil, pepper, fresh soup.

2. Wash the sea cucumber, cut it into razor blades in longitudinal direction, the big one into 3 slices, the small one into 2 slices.

3, magnolia slices washed, cut into slices; mushrooms washed, de-tipped, broken; cilantro washed, clean.

4, pot of water, pour boiling down into the sea cucumber slices, yucca slices and mushroom slices blanch and fish out, control the water, served in a soup bowl.

5, the pot on the fire, into the cooked lard burned to six or seven percent hot, add fresh soup, cooking wine, monosodium glutamate, salt, soup boiled after adjusting the taste, skimmed off the foam.

6, a little boiling soup rushed in a large soup bowl, scalded sea cucumber slices, and then decant the soup back into the pot, boil and then the pot of soup in the soup bowl, sprinkle pepper, drizzle into the sesame oil, put on the cleaned cilantro leaves that is complete.