After washing the sea cucumbers, blanch them whole in water for 5 minutes. Add 1 spoonful of rice wine and 2 slices of ginger to remove the fishy smell.

Fire out the sea cucumber and slice it diagonally. Peel green onions and cut into curled segments. Heart green onions, cut diagonally into slices.
Heat the pot and fry the onions first, then take them out when they are browned. Add the ginger slices and scallion hearts, add oil, and slowly fry the scallion oil over medium-low heat. Weigh out the excess oil, add sea cucumber slices, add oyster sauce, rice wine, light soy sauce, sugar and salt, add vinegar to remove the fishy smell, stir-fry over high heat, add water starch, stir-fry until thick, then add scallions, stir-fry and take out immediately.