1. The main materials are ready.
2. Slice the sea cucumber, shred the shiitake mushrooms, and cut the broccoli into small pieces. Shred green onion, mince ginger, mince garlic and set aside.
3. Marinate the sea cucumber slices with shredded green onions, minced ginger, minced garlic, salt and cooking wine for 15 minutes.
4. Add water and a little salt to the pot and bring to a boil.
5. Blanch broccoli. Pick up quickly after softening.
6. The blanched broccoli is placed in a circle on the plate and set aside.
7. Heat up the oil in a pot and stir-fry the mushrooms.
8. Add the marinated sea cucumber slices and green onion ginger water.
9. Add the right amount of Lee Kum Kee oyster sauce.
10. Stir-fry quickly over high heat for 1 to 2 minutes.
11. Fill in the middle of the broccoli.
Tips:1. After the broccoli is blanched, quickly supercool it to increase the crispy taste.
2. Sea cucumber is a hard-tasting ingredient. Cooking with shiitake mushroom and oyster sauce can increase the freshness of sea cucumber.
