Sea cucumber three-thread soup

Overview

How to cook Sea cucumber three-thread soup at home

Soak fungus.
Shred.
Cut the soaked sea cucumber into shreds.
Peel and shred carrots.
Shred the king mushrooms.
Beat the eggs and fry into egg skin.
Cut the egg skin into shreds.
Slice ginger. (You can also cut it into shreds. Children don’t like ginger, so they cut it into slices.)
Use the remaining oil from the fried egg skin to sauté the ginger until fragrant.
Add carrots and fry.
Add the fungus and sea cucumber and fry.
Bring chicken stock to a boil. (Instead of removing the chicken broth, you can also use water, season with salt and chicken powder.)
Add the fried shredded carrots, sea cucumbers and fungus, bring to a boil over high heat, then reduce to medium to low heat and simmer for 20 minutes.
Add shredded eggs and emperor mushrooms and cook for about 5 minutes.
Make some starch water.
Slowly pour into the soup, thicken it into a thin layer, and sprinkle with chopped green onion.
Simple and delicious soup.