1. The fat and lean pork meat is finely chopped into minced meat;
2. Put the sea cucumbers in a boiling water pot and blanch them for 2 to 3 minutes, then set aside;
3. Add a little oil and salt to the water in the original pot, blanch the vegetables until they are brightly colored, and cool them immediately after removal;
4. Start the frying pan, heat the pan with cool oil and saute the chopped green onions and garlic;
5. Add the minced pork, stir-fry until the color changes, and the sailor removes it dry;
6. Add soy sauce;
7. Add the cooking wine and stir-fry evenly;
8. Add chicken broth and stir-fry evenly;
9. When the soup is boiling, add a little salt and sugar to taste;
10. Add the sea cucumber, stir-fry evenly, turn to low heat, cover the pot and simmer slowly, about 15 to 20 minutes;
11. Add a small amount of water starch several times to tick the concentration you like;
12. After the soup boils again, add a few drops of chicken fat (lard or salad oil), stir-fry evenly, and lift the pot.
Tips:1. Either water-fat sea cucumber or instant sea cucumber can be used;
2. There is no chicken soup to heat water;
3. If there is no chicken fat, you can use lard or salad oil;
4. The side dishes and platters are as you like.
