Braised Sea Cucumber Pot: A New Year's Eve Dishes
1.
The sea cucumber soaks well.
2.
Cut it into pieces.
3.
Wash the pork belly and cut into thick slices.
4.
Prepare the shiitake mushrooms and wash them.
5.
Soak in water until the shiitake mushrooms are soft, shred the shiitake mushrooms, and save the shiitake water for later use.
6.
Prepare the scallops and wash them.
7.
Soak it with water to soften it, tear the scallops into silk, and save the scallops for later use.
8.
Wash the ginger and cut into shredded ginger.
9.
Pork belly in a hot pot.
10.
Stir the pork belly over medium-low heat until golden, and remove the pork belly.
11.
Pour out the lard, leave only a little oil in the pot, and add the ginger.
12.
Continue to stir-fry the ginger flavor over a medium-to-small heat, then turn the shredded shiitake mushrooms and scallops over a medium heat.
13.
After frying the aroma, add the pork belly.
14.
Add the light soy sauce and cooking wine, stir fry until the pork belly is colored, and turn off the heat.
15.
Move the fried pork belly and other ingredients, ingredients, and sauce into the casserole.
16.
Add sea cucumber.
17.
Boil the mushroom water and scallop water and pour it into a casserole.
18.
Bring to a boil on high heat, turn to low heat and cook for about half an hour, then turn to high heat to slightly dry the soup.
19.
If the taste is lighter, you can add a small amount of salt to taste.
Tips:
In fact, the sea cucumber pot can be made into a semi-finished product. It will be turned off after 30 minutes on low heat. When it is eaten, it will be boiled over high heat to slightly reduce the dried soup.
