food

Half a catty of fresh ginseng

A little white mushroom

A little onion, ginger and garlic

A little parsley

A little shredded ham

A little salt and cooking wine.

Lard, a little sugar

Light soy sauce and a little pepper

A little vinegar and chicken powder

Methods/steps

1. Preparation: Wash and slice the sea cucumber, remove the old roots from the white mushroom, wash and cut into small pieces, chop the onion into knots, slice the ginger and garlic, dice the coriander and mince the ham;

2. Boil a pot of clear water, add a little cooking wine and ginger slices to the water, add sea cucumber after the water boils, cook for 2 minutes, then remove and control the water;

3. Take another pot, add a little lard to the pot, add ginger, garlic and onion and stir-fry until fragrant, add snow mushroom and stir-fry for a while, add cooking wine and appropriate amount of water to boil, and pick up onion, ginger and garlic;

4. Add sea cucumber, add a little salt, sugar, soy sauce, pepper, vinegar and chicken powder to taste, boil and simmer for 5 minutes;

5. While stewing, adjust a little starch, thin the stewed sea cucumber soup, and sprinkle with celery and ham.

Matters needing attention

When selecting ginseng, you should choose the one with soft touch and thick meat.

Removing fishy smell and enhancing fragrance is the key point of this dish. You must blanch the ginseng before you enter the dish. Although lard is not very healthy, a little lard does add a lot of color to the taste of this dish.