1. Separate the green onions from the green leaves, cut the white onions with a flower knife, and shred the ginger.
2. Put oil in the pan, stir-fry the green onion and ginger on a low heat until slightly yellow.
3. Fry the green onions until they are slightly yellow, add the green onions, and fry the green onions until they are slightly yellow. Remove the scallion oil for use. The fried scallions are also picked out for later use.
4. Put a small bowl of clear chicken soup in the pot, put the fried green onion leaves into the boil for a few minutes and boil it into soup for later use.
5. Remove the green onion leaves and filter out the soup.
6. Boil the sea cucumbers in boiling water for about ten minutes and remove them.
7. Cut the super-hot sea cucumber into strips for later use.
8. Fry a little bit of sugar in the pan, add the light soy sauce and the soup to a boil.
9. Add sea cucumber, add sugar, salt and pepper to taste.
10. Boil for about ten minutes, the soup will thicken, add the green onion and cook for a while, then it will be out of the pot
11. Just pour the soup on the plate.
Tips:Don't put too much sea cucumber seasonings.
