1. Materials are ready.
2. Remove the foamed sea cucumber from the sand mouth, wash it, and blanch it for later use. Reserve a small amount of green onion and sliced ginger for later use. Cut the other green onions into small pieces.
3. Put the chopped green onion and ginger into the oil pan.
4. Simmer for about 30 minutes on low heat.
5. Strain the scallion oil and set aside.
6. Heat the pot, add a little scallion oil to heat.
7. Add about 10 grams of white sugar, stir-fry into sugar color, and cook with soy sauce and rice wine.
8. At this time, pour the sea cucumber, add a small amount of water and bring to a boil on high heat, then add the remaining ginger slices and green onions.
9. After the sauce thickens, season with pepper and sugar.
10. Just drizzle with shallot oil before serving.
Tips:Finally, the amount of scallion oil can be adjusted according to personal taste to avoid excessive oiliness.
I learned this dish from a magazine, and the recommended wine pairing in the magazine is the 1998 Cook Champagne.
