1. Chop the chicken into puree, add Huadiao white pepper and a little salt, chopped ham and shiitake mushrooms into pieces.
2. The sea cucumber goes to the sand and washes all two sections for later use.
3. Stuff the adjusted filling into the sea cucumber,
4. Put a proper amount of broth and chestnut sesame oil in the pot to boil, add the sea cucumber to the huadiao wine and cook for about 4 to 5 minutes. Place the sea cucumber on the plate.
5. Finished product.
Tips:Tips: To wash away the sediment, sea cucumbers must be braised with aged flower carvings. The low amount of salt is because the seasoning in the filling contains salt.
