Braised Sea Cucumber

Braised Sea Cucumber

1. Soak the dried sea cucumber in advance, cut the soaked sea cucumber from the abdomen, remove the intestines and other dirt, and rinse with water

2. Cut the sea cucumber into pieces, slice the ginger, cut the scallion into sections, separate the scallion and the scallion, don’t throw away the scallion roots

3. Boil a pot of water, add ginger slices and rice wine, blanch the sea cucumber pieces for two minutes, then remove from the heat, and over cool water

4. Pour the lard into the pot, add sliced ginger, green onion and green onion root, boil the green onion and ginger slice on low heat until golden brown, remove and discard

5. Take out the boiled scallion oil and leave some base oil, and put the scallion white into the pot

6. Stir over low heat until the surface is a little browned and remove it for use

7. Pour in broth or water, add sea cucumbers, add rice wine, dark soy sauce, oyster sauce, sugar, and simmer until the sea cucumbers taste and color

8. Add the fried shallots, and simmer for 2-3 minutes to make it delicious

9. Finally, turn to high heat, add water and starch to thicken the sea cucumber, make the soup thick and red and brighten the sea cucumber, and then pour a little scallion oil on it.