1. The sea cucumber is well haired, and the sand is washed away. Cook the tendons in a pressure cooker in advance and let cool.
2. Cut the sea cucumber and tendon into equal-sized strips. Cut green onion into sections and ginger into large slices.
3. Burn the oil pan, sauté the green onion and ginger first.
4. Add tendons and sea cucumbers, cook cooking wine, add water or stock. Add oyster sauce, sugar and salt, and mix with soy sauce. Simmer for a while on medium heat, and after the tendons are soft and waxy, the high heat accepts the juice slightly.
5. Finished, out of the pot.
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