1, ingredients: 500g of fresh sea cucumber, 30g of green pepper, 30g of carrot, 10g of green onion, 5g of garlic, 10g of salt, 10g of sugar, 1 stalk of celery, 20ml of rice vinegar, 20ml of soy sauce, 10ml of cooking wine, 30ml of vegetable oil, 1,000ml of drinking water.

2, sea cucumbers will be processed to clean and clean, and then cut into half a finger width of the thin silk, and then soaked in the drinking water.

3, the green pepper, carrot julienne, onion, garlic minced, celery take leaves.

4, then with white rice vinegar, cooking wine, sugar, salt, water to make a bowl of sauce.

5, start a pot of oil, green onions, garlic foam into the burst incense, the sea cucumber into the pot, scratch and stir fry evenly, stir fry until the sea cucumber on the oil.

6, pour the sauce into the pot. Stir-fry so that the sea cucumber absorbs the sauce evenly.

7, finally, small fire slowly cook until the pot of soup juice half, add green peppers and carrots, stir-fry evenly, stir-fry until raw can be released, plate, sprinkle celery leaves on the table to eat.