1. Boxed dried wild sea cucumbers.
2. Soak the sea cucumbers in cold water, put them in a pot of cold water, simmer for about 20 minutes, remove the viscera after cooling, and wash them. Repeatedly cook in cold water and slow heat until the sea cucumbers can be pinched through. Place them in cold water with ice cubes and keep them in the refrigerator. Days (change the water once a day).
3. Remove and wash the cabbage, cut the scallion into sections.
4. Pakchoi is cooked in boiling water with oil and salt;
5. Remove the drained water and place it on the market.
6. Heat oil on low heat, fry the lower half of the green onion until the skin turns dark and remove;
7. Add water, add oyster sauce and pepper to a boil;
8. Cut long sea cucumbers and deep-fried green onions;
9. Put in the remaining green onion, cover with medium heat;
10. After cooking for about five minutes, remove the sea cucumber strips and place them on the plate;
11. Remove the green onion, heat the soup until spitting oil, and pour the soup on the sea cucumber strips.
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