【braised Sea Cucumber】

【braised Sea Cucumber】

1. Dried sea cucumber is soaked, mine is fresh, just wash it. Cut between the two openings of the abdomen to cut out the internal organs, especially the two ends, which are easy to accumulate sand and must be washed. The sea cucumber is cut into sections according to the size. Boil water, add cooking wine, soy sauce, and sea cucumbers, blanch for 2 minutes.

2. Heat the pot, add the oil, add the scallion white, fry until golden brown, serve as scallion oil, pour it out, and put it in a bowl. You can make more of this, and it often tastes bad when you eat it.

3. Leave the bottom oil in the pot, add sugar and fry until reddish brown, put in the cleaned sea cucumber section, and stir fry.

4. Pour the clear soup, add Shao wine, soy sauce, and a little salt, and continue to cook.

5. Boil until only one third of the soup remains.

6. Pour in wet starch to thicken.

7. Pour in the fried shallot oil. Stir evenly, and you can get out of the pot!

Tips:

1. Soak dried sea cucumbers (soak in cold water for 12 hours, put in a thermos for 12 hours to ensure that there is no oil, sea cucumbers melt in case of oil), wash fresh sea cucumbers, cut the middle of the two mouths of the abdomen, cut off the internal organs, and wash them. At both ends, sediment is easy to remain on both ends.
2. Scallion oil can be fried more, and the stir-fry is also very fragrant.
3. Blanch the sea cucumbers in water for about 2 minutes.
4. Stew until one third of the soup remains, and the degree of ripeness of the sea cucumber must also be considered.