Heat oil in a wok, add the minced ginger and stir fry until ginger is fragrant. Pour in stock and add tendon pieces. Simmer for 5 minutes. Add the sea cucumber pieces and simmer for another 10 minutes.
3. 炒鍋入油後放下薑末使油爆香，倒入高湯、蹄筋煮 5 分鐘後，放進海參同煮，續煮 10 分鐘，再放進調味料炒勻，同時淋下太白粉液勾芡。