1. Take out the dried sea cucumber and rinse with cold water. Put the sea cucumber into a clean pot without oil, it must be without oil, otherwise the sea cucumber will shrink back and melt away. Slowly cook the water in low heat and turn off the heat, soak the sea cucumber in hot water, and fish out the sea cucumber when the water cools down a bit.

2. Soak the sea cucumber in pure water for 10 hours, the soaking container should also be oil-free, if it is summer, it is necessary to put a layer of plastic wrap on the soaking container into the preservation to prevent bacteria.

3. 10 hours later, put the sea cucumber into a clean, oil-free pot, cook slowly over low heat, turn off the heat when the water boils, soak the sea cucumber until the water temperature turns into room temperature, and then fish out the sea cucumber, and then use oil-free scissors to cut open the sea cucumber's abdomen to take out the intestines. Then rinse the cleaned sea cucumber well. Then once again put the sea cucumber into the pot, with a small fire boil and turn off the fire, soak until the water temperature is lowered, this time should have been hair, if still not work, repeated soaking slow cooking!

4. Onion slices, ginger slices, chicken broth and water starch in moderation, start a pot on the fire pour in some oil, a little more oil, with a small fire slowly onion, ginger sautéed, the onion fried to a slightly golden brown after adding sugar to a small fire heating, oil, sugar mixed slowly stir-fried sugar color. Add a little chicken rice soy sauce for color, not too much, otherwise the sea cucumber is easy to bitter and shrink back. Then pour in the Huadiao wine, add the stock and pour the sea cucumber, cover the pot with a lid and cook on low heat for about 10 minutes.

5. Season with a pinch of salt to taste and add water starch to thicken the sauce.