Ingredients: 1 sea cucumber, 150g pig's hoof tendon, 80g quail egg, 40g carrot, 2 green onions, 6 slices of ginger, rice wine, 20g minced garlic, 20g ginger, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 10g water starch

1. Wash the sea cucumber and cut it into cubes, peel and slice carrots thinly and boil a pot of boiling water, scald the quail egg for 30 seconds, and then pour the carrots into the boiling water for 30 seconds and remove them from the pot. Carrots scalded for 30 seconds and then poured into the sea cucumber and pig's trotters after boiling

2. Another pot of boiling water, when the water boils, first add green onion, ginger and rice wine, and then pour into the sea cucumber and pig's trotters boiled and then pulled up

3. Then pour in the quail eggs, carrots and cook for 1 minute, add salt and starch water before starting to thicken the gravy is complete