Shitake mushroom stew with Kansai sea cucumber

Tonifying and skin moisturizing

After soaking the Shitake mushrooms, cut off the mushroom pedicles;
Soak the sea cucumbers in water with ginger and scallion until they are soft. After soaking, clean the intestines;
Heat the clay pot, add oil and stir fry the mushrooms, then add 4 bowls of water and the chicken powder and rock sugar. Turn to `medium heat and stew for an hour, then add the sea cucumber, and cook until it becomes tender.
Add oyster sauce. Boil for a little while, and turn off the heat;
Blanch the baby pak choy with hot water, drain it, and place it on a plate. Top with mushroom and sea cucumber for serving.

	(Serves 8)
	Selected shitake mushrooms 8 pieces (about 60g)
	Selected kansai spiky sea cucumbers 8 pieces (about 40g)
	Baby pak choy 250g
	Chicken powder 1 Tea Spoon
	Oyster sauce 2 Table Spoons
	Rock sugar Small Piece
	Ginger 2 slices
	Scallion 1 piece

1.	After soaking the Shitake mushrooms, cut off the mushroom pedicles;
2.	Soak the sea cucumbers in water with ginger and scallion until they are soft. After soaking, clean the intestines;
3.	Heat the clay pot, add oil and stir fry the mushrooms, then add 4 bowls of water and the chicken powder and rock sugar. Turn to `medium heat and stew for an hour, then add the sea cucumber, and cook until it becomes tender.

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