Popped rice with seafood sauce - fu pei mei homestyle

Ingredient
1 sea cucumber(or 5 pieces of black mushrooms)
100g shrimp
80g lean pork
12 snow pea pots,
1 cooked bamboo shoot
8 pieces poppped rice.
2 stalks of green onion
2 slice ginger

Seasoning
(1) 1/4 tsp salt, 1 tsp cornstarch
(2) 1 tbsp wine, 2 cup of soup stock, 1 tbsp soy sauce, 1/2 tsp salt, 1 tbsp cornstarch paste (1 tbsp cornstarch + 1 tbsp water)

Procedures
1. Clean the soaked sea cucumber. Cooked in 2 cup of water with 1 stalk green onion, 2 slices ginger and 1 tbsp wine for 20 mins. Cut in half lengthwise and slice into thin pieces (if black mushrooms are used, soak in water until soft).

2. Cokk the lean pork, then slice it.

3. Rince the shrimp and marinate with seasoning (1) for 10 mins, boil the snow pea pots, then soak in cold water, slice the cooked bamboo shoot

4. Heat 1 cup of oil to 160 degree, fry the shrimp for 10 seconds, drain.

5. Heat only 3 tbsp of oil to fry green onion and ginger. Sprinkle with wine, add 2 cup of soup stock immediately, season with soy sauce and salt. Add sea cucumber, pork, bamboo shoots and snow pea pot.

6. Bring to a boil, thicken with cornstarch paste. Add shrimp. This is the sauce.

7. Heat 4 cup of oil until very hot. Deep-fry popped rice (stir with spatula). When it becomes golden brown and crispy, drain and place on a large platter.

8. Serve the popped rice and the sauce (serve in a bowl) together, pour sauce on top of popped rice at the table.