Abalone Sauce Buckle Three Treasures
1.
Soak the sea cucumbers in oil-free water for 48 hours in advance, cut the belly to remove the mouthparts and internal organs, and boil them in water for 20 minutes.
2.
After washing goose palm, blanch it to dry. Heat the oil in the pan, fry the goose palms in the pan until golden, remove them and set aside.
3.
Soak the mushrooms and remove the stalks.
4.
Add the prepared stock in the casserole, add ginger, green onions, and goose palms, pour 2 tablespoons of cooking wine, and wait until it boils before adding light soy sauce, dark soy sauce, salt, and rock sugar to enhance the flavor and color. At this time, reduce the heat and simmer for 2 hours until the goose palms are rotten. In the last 20 minutes, add the sea cucumber and simmer together.
5.
Cook the soaked flower mushrooms and place them on a plate with goose palms and sea cucumbers.
6.
Take the original juice of the stewed goose palm, add abalone sauce, oyster sauce, a small amount of salt, rock sugar to taste, boil, add the gorgon juice and mix thoroughly.
7.
Pour the prepared abalone juice on the mushrooms, goose palms, and sea cucumbers and serve.
Tips:
1. Use scissors to remove the tips of the toes before cooking the goose palms.
2. When preparing the abalone sauce, do not turn on high heat, but simmer on low heat.
3. Sea cucumbers should not be eaten with acidic foods.
