1. Soak the dried sea cucumber a day or two in advance.
2. Finely chop ginger, onion and garlic.
3. Remove the internal organs of the soaked sea cucumber and prepare it for later use.
4. Mix a spoonful of oyster sauce, a spoonful of light soy sauce and a pinch of salt in a small bowl.
5. Prepare 300 grams of small Shanghai greens and wash them.
6. Put an appropriate amount of oil on the pot and saute the ginger, onion and garlic.
7. Add the pre-adjusted sauce and stir fry.
8. Then add a large bowl of water to boil.
9. Add sea cucumber, cover tightly, and cook for about 5 to 10 minutes.
10. While the sea cucumbers are being boiled, start the pot again, add an appropriate amount of water to boil, add a spoonful of oil, and scald the vegetables out.
11. Arranged on a platter.
12. At this moment the sea cucumbers are also cooked. Take out the cooked sea cucumbers and leave the soup in the pot.
13. Put the sea cucumbers on the greens.
14. Then remove the ginger, shallot and garlic from the soup in the pot, add a teaspoon of water starch to thicken the soup and remove from the fire.
15. Pour the juice evenly into the sea cucumber.
16. Finished product.
Tips:I like to eat softer sea cucumbers. Add enough water and seasonings to extend the cooking time.
