240g dried Wu Shek sea cucumber
160g pork brisket
160g green vegetable
20g dried shrimp
40g chicken fat
40g Iron-Buddha tea leaves
adequate ginger and green onion
adequate Shaoxing wine
Facilitate absorption, nourish the "yin" and anti-aging.
Presoak the sea cucumber 3 days ahead of time, blanch it with ginger, green onion and wine, then cut it into small pieces. Set aside.
Soak the dried shrimps. Cut the brisket into smaller pieces. Stir fry the dried shrimps and the brisket with chicken fat, then add water to make soup. When the soup is done, put in the tea leaves and let it simmer for about 5 minutes.
Braise the sea cucumber with the soup until tender. Serve with cooked vegetable to serve.