Sea ginseng - the precious medicine in the "four daimyo" 

The sea cucumber whose scientific name is Stichopus japonicus selenka, is a type of invertebrate, living in the sea, on the sandy bottom or dead corals, most concentrated at a depth of 2-5m. According to traditional medicine, sea ginseng tastes salty, warm, enters the Heart, Monk, Kidney and Bronchi sutras, has the beneficial use of kidneys, nourishes apple laxative blood, is often used to treat diseases such as blood loss, weakness, impotence, diathesis, daydreaming, repeated urination, constipation ...

Dish: Stir-fried sea ginseng with cabbage Sweet cabbage or spoon cabbage can be used.

Ingredients:
- 150g of sea ginseng.
- 600g cabbage.
- 1/2 carrot.
- 5 tablespoons of oyster sauce soup.
- Minced red onion, minced garlic.
- 1 teaspoon sesame oil.
- 1/2 bowl of chicken broth.
- 1 piece of ginger, 2 tablespoons of wine soup.
- 1 teaspoon tapioca powder, soy sauce, seasoning seeds, cooking oil.
Implementation:
- Preliminary processing of sea ginseng as above. Spoon remove the leaves, take the stalk, blanch it. Carrots prune flowers, pre-boiled.
- Oyster sauce: African fragrant 1/2 teaspoon minced red onion, 1/2 tablespoon minced garlic, add oyster sauce, sesame oil, chicken broth, 3 tablespoons of soy sauce, tapioca powder and stir well.
- Fragrant african 1/2 teaspoon minced red onion, 1/2 teaspoon minced garlic, add sea cucumber to stir-fry, season to taste, add cabbage, carrots to stir evenly.