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Braised sea cucumber with tea leaves

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  • 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

Healing Effect

  • Facilitate absorption, nourish the "yin" and anti-aging.


  1. 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.

  2. 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.

  3. Braise the sea cucumber with the soup until tender. Serve with cooked vegetable to serve.