raw materials: soaked Gong Pin sea cucumber, 5 broccoli, Toona sinensis bud, fish seeds, onion ginger

seasoning: chicken soup, yellow wine, soy sauce, starch, pepper and salt sugar

Practice:

1. Slice ginger and broccoli into small flowers and cut onions;

2. Pour the sea cucumber into a boiling pot, blanch it and take it out;

3. Put the prepared chicken soup into a big material flap, and cook the sea cucumber slightly, turn off the fire and let it taste. Never cook it for too long.

4. Heat the pan, add oil and green onions;

5. Deep-fry the onion segments to make onion oil;

6. Take out the onion segments and drain the onion oil;

7. Cook broccoli with the chicken soup just used;

8. Put oil and stir-fried ginger slices in the pot;

9. Put the sea cucumber into the pot, add the onion, 1g of chicken soup, soy sauce, salt, yellow wine and a little pepper;

1. Stew for 2-5 minutes with low heat, thicken with water starch, and add a little soy sauce to mix the colors, and then pour the onion oil out of the pan. Sprinkle fresh fish eggs on the plate and decorate with Toona sinensis buds;