1. 1000g of sea cucumber, 2g of refined salt, 105g of green onion, 3.5g of MSG, 15g of green garlic, 10g of wet starch, 5g of minced ginger, 200g of chicken broth g, 27.5g ginger juice, 50g scallion oil, 27.5g sugar, 150g vegetable oil, 12.5g soy sauce (approximately 75g consumption), 15g Shaoxing wine.

2. Preparation method: Wash the tender sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, take them out and drain the water. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut green garlic into 3.3 cm long sections.

3. Place the wok on a high fire, pour in the vegetable oil, and when it is 80% hot, add the green onions. When they are golden brown, remove the wok from the fire, put the green onions in a bowl, and add Chicken broth (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and MSG (1g), steam over high heat for 1 to 2 minutes Take out, decant the soup, and keep the green onion segments for later use.

4. Place the wok on high heat, pour in vegetable oil (25g), when it is 80% hot, add sugar (25g), fry until golden brown, then add chopped green onion, Stir-fry the minced ginger and sea cucumber for a few times, then add Shaoxing wine (10g), chicken broth (150g), soy sauce (10g), ginger juice (25g), refined salt, scallion oil (20g) and MSG (2.5g) .) After it boils, reduce the heat to low for 5 minutes, reduce the heat to 2/3, then switch to high heat, and pour in the diluted wet starch to thicken it while turning the wok. The juice hangs on the sea cucumber and is immediately poured into the plate.

5. Place the wok on high heat, pour in scallion oil (30g), heat it up, add green garlic segments and steamed scallion segments, stir-fry briefly, and sprinkle on the sea cucumbers. Serve.