Braised Sea Cucumber with Lamb
A golden Shandong (Lu) cuisine dish, savory with rich sauce, braised with rehydrated sea cucumber and lamb loin.
Ingredients
Rehydrated sea cucumber (main ingredient)
500 g
Lamb loin meat (main ingredient)
500 g
Chicken fat (seasoning)
15 g
Scallion-ginger oil (seasoning)
100 g
Soy sauce (seasoning)
6 g
Sichuan peppercorns (seasoning)
10 g
Scallion segments (seasoning)
50 g
Salt (seasoning)
5 g
Ginger chunks (seasoning, lightly smashed)
25 g
MSG (seasoning)
5 g
Cooking wine (seasoning)
20 g
Wet starch (seasoning)
50 g
Chicken broth (seasoning)
2 kg
Instructions
1
Preparing ingredients
Wash the rehydrated sea cucumber and slice it into large pieces. Blanch thoroughly in boiling water, then remove and drain off the moisture. Place 1.5 kg of chicken broth into a pot, add Sichuan peppercorns, scallion, lightly smashed ginger, and 15 g of cooking wine. Put the lamb loin meat into the pot and cook until tender, then remove and cut into 10 cm long, 3 cm wide large slices, and arrange them neatly in a serving plate.
2
Braising
Heat the scallion-ginger oil in a wok over high heat, pour in 5 g of cooking wine, then add 500 g of chicken broth, soy sauce, salt, and MSG. At the same time, place the sea cucumber slices and lamb slices into the broth, then simmer on low heat for 10 minutes. Thicken with wet starch to make a flowing sauce, stir gently, then drizzle with chicken fat and serve.
