Black Dragon Spits Pearls
A Beijing-style dish featuring glossy sea cucumber, an attractive presentation, and a rich umami flavor.
Ingredients
rehydrated grey sea cucumber
500 g
quail eggs (boiled and peeled)
10
lard
10 g
scallion-ginger oil
15 g
soy sauce
25 g
cooking wine
10 g
ginger juice
6 g
MSG
6 g
shredded scallions
10 g
white sugar
5 g
stock
to taste
starch slurry
to taste
Instructions
1
Prepare the ingredients
Clean and hollow out the sea cucumber, then score decorative flower patterns inside the cavity and blanch in boiling water. Boil the quail eggs until cooked, then peel them.
2
Cook the dish
Heat the lard in a wok over high heat. Add the shredded scallions and stir-fry until fragrant. Add the seasonings and stock, bring to a boil, and skim off any foam. Add the sea cucumber and quail eggs, then simmer gently until they absorb the flavors. Stir in the starch slurry to thicken the sauce, drizzle with scallion-ginger oil, and transfer to a serving dish.
