1. Take two sea cucumbers and cut them into small sections. Use a toothpick to pick out the shrimp threads. Cut the tofu into one-centimeter cubes. Break the green cauliflower.
2. Wash the shrimps, add salt, white pepper and rice wine to marinate for a while.
3. Put a little oil and salt in the water and cook the tofu for 1-2 minutes, mainly to remove the tofu smell.
4. Then boil the green cauliflower until it matures, add water again, add the green onion ginger wine and cook the sea cucumber for 2-3 minutes.
5. Put a little oil in a hot pan, stir fry with green onion and ginger over low heat, then stir fry with shrimps, put half a bowl of chicken broth (there is no chicken broth and water), boil over medium heat, add sea cucumbers.
6. Cook for a while to let the sea cucumbers taste good, and then add tofu.
7. Finally, put the green cauliflower and cook for a while.
