• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

Ingredients is not available.


  1. Put sea cucumber and three slices of ginger in a saucepan without oil. Fry for 3–5 minutes until most of the water has evaporated.
  2. Add a sprinkling of Hua Tiau wine and toss briefly for 10 seconds. Remove sea cucumber and leave aside. Discard ginger.
  3. Put soaked mushrooms and sauce ingredients in a saucepan and boil for 10–15 minutes. Remove mushrooms and put in dried oysters. Cook for another 10 minutes, then remove oysters from the stock. Strain and keep the stock aside.
  4. Heat wok with oil and sesame oil. Sauté garlic and remaining ginger slices until fragrant. Put in the mushrooms, dried oysters and the stock. Bring to a boil.
  5. Add carrot, black sea moss and sea cucumber. Bring to a boil and simmer for 10 minutes.
  6. Add baoling mushrooms and cook for 1–2 minutes. Thicken sauce with cornflour mixture.
  7. Dish out and serve immediately.

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