Ingredients: (Serves 2)

- Fresh holothurian: 1 (300g); abalone: 8; green peas: 7 (100g); ginger, hot pepper, cooking oil, oyster oil, seasoning, ground pepper, cassava flour; quail egg: cauliflower: 200g

Preparation:

- Gut the holothurian and clean with water and a dash of salt. Boil about 200ml of water and add the holoturian and cook for 5 minutes, helping the holoturian taste less salty. Take it out and put it into a large bow of cold water. Clean again and use tissues to pat dry.

- Clean and separate meat from the abalones and cut the meat into halves. Boil the quail egg and remove the shell. Slice the cauliflower and boil.