The method is as follows:
1. Wash the mushrooms, remove the roots, blanch them and cut them into slices.
2. Peel and slice Luo Hanshen.
3. Add the chicken soup and Luo Han Ginseng slices to the pot, bring to a boil over high heat, then simmer over low heat for 6 minutes until Luo Han Ginseng is cooked.
4. Add the high pressure sea cucumbers and blanched mushrooms, continue to simmer over low heat for about 5 minutes, add a small amount of salt to taste and serve.