Peony Sea Cucumber
1.
Prepare the ingredients, send the sea cucumbers and white fungus in advance
2.
Cut green onion, slice ginger, shred red pepper, and soak in clean water
3.
Clean the sea cucumber, remove the roots and tear the white fungus into flowers
4.
Add water to a pot and bring to a boil, add half a box of thick soup, salt, add the rapeseed and scald it for later use, add the white fungus and boil for 2-3 minutes, put it out and soak in a large bowl
5.
Boil a pot with water, add the ginger slices and cooking wine, add the sea cucumbers and blanch for 1-2 minutes, then serve.
6.
Add oil to the pan to heat up, add the green onions to a low fire, and fry the green onions until they are golden and slightly charred
7.
Put the scallion oil and scallion segments out and set aside, leaving a little oil in the pot
8.
Add sea cucumber, add water or fresh soup, add special grade soy sauce, braised soy sauce, pepper
9.
After adding the oyster sauce, boil for 2-3 minutes until the sea cucumber is delicious, add the shallot
10.
Pour water starch
11.
Heat until the soup is thick and thick, so that the soup is wrapped on the sea cucumber, pour in the scallion oil, stir fry evenly, turn off the heat
12.
Arrange the white fungus and rape leaves into a flower shape, put the sea cucumber on top, put red pepper shreds on it, and serve
Tips:
The volume of sea cucumber oil will become smaller when the oil is heated at high temperature, but the nutrient content will not be reduced.