1. First take out the sea cucumber that has been watered
2. Take a casserole, add water, slice the old ginger, and boil on high heat
3. Add sea cucumber, cook for 15 minutes, turn off the heat and cover for 5 minutes
4. Take out the fishy sea cucumbers, add two bowls of clear chicken soup to the pot, add the sea cucumbers, boil for 3 minutes on high heat, and turn off for 20 minutes. After 20 minutes, turn on the fire and cook for another three minutes, then stuffy for another 20 minutes
5. Add chicken fat and fry the shallots on low heat
6. Turn on a high fire, add chicken fat, cut a few slices of green onion and fry until fragrant.
7. After the pot heats up, put in a bowl of chicken broth, put the sea cucumber in, cook for 1 minute, take out the sliced green onion
8. See that the soup is almost harvested, add oyster sauce, brown sugar, and water starch. Keep on high fire, stir from time to time, put the water starch little by little, don’t do too much at a time, it will be bad if it is too viscous
9. Arrange the sea cucumbers, put in the green onions that were fried and colored before, pour in the juice, and finally pour a slice of chicken and scallion sauce
10. Not enough to eat, make a pot next time!
Tips:Tips for buying sea cucumbers:
1. The sea cucumber must not be sent to the maximum, because the savory flavor of the chicken soup needs to be added later to absorb the sea cucumber. The sea cucumber itself has no taste and depends on the chicken soup to add flavor.
2. Don't drop the salt and oil during the cooking process, remember.
3. The brown sugar is to increase the color and taste of the juice, the correct color of the juice should be bright red.
4. Chicken oil should be used for the oil, which will be more fragrant, and the sea cucumber braised sauce will have a thicker taste.
5. If the color is not enough, you can put a few drops of soy sauce or light soy sauce
