Wash ginkgo seeds, blanch them with boiling water, and take them out to control water. Wash Ginkgo biloba leaves, put them in a casserole, add appropriate amount of water, and decoct them with slow fire, and take about 30 grams of medicinal juice. Wash the sea cucumber, cut it into squares about 1.5 cm square, blanch it with boiling water, put it in a soup pot, add clear soup, onion, ginger slices and wine, and boil it with slow fire for about 10 minute to taste. Remove the sea cucumber and control the water. Heat vegetable oil with a small spoon, stir-fry with watercress onion and Jiang Mo, it will be delicious. Add clear soup, medicinal juice, sea cucumber, ginkgo seeds, refined salt and wine, bring to a boil with strong fire, skim off the floating foam and cook with slow fire. When the soup is more than one third, season with monosodium glutamate, pour in water starch to make it thick and smooth, and add sesame oil and mix well. Note: the size of sea cucumber diced should be uniform; Cook with slow fire. Because ginkgo is poisonous and soluble in water, it needs to be soaked in boiling water before cooking.