Braised Sea Cucumber with Scallion
This classic Beijing dish features glossy deep-red sea cucumber fully coated in a rich, savory braising sauce, with a well-balanced, non-greasy flavor and distinct fragrant scallion notes.
Ingredients
soaked sea cucumber
1050 g
Beijing scallion segments and minced
375 g
minced ginger
rice wine
80 g
caramel color
40 g
salt
soy sauce
MSG
water chestnut starch
80 g
chicken oil
12.5 g
sesame oil
12.5 g
clear broth
200 g
Instructions
1
Step 1
Place the sea cucumber in a pot of boiling water, boil for about 2 minutes, then remove and squeeze dry; fry the scallion segments in hot lard until golden brown.
2
Step 2
Heat lard, minced scallion, and minced ginger to aromatize the wok. Add the sea cucumber, stir-fry for about 3 minutes, then add rice wine, soy sauce, MSG, clear broth, caramel color, and the fried scallion segments. Simmer over low heat for about 2 minutes, then turn to high heat, add wet water chestnut starch to thicken the sauce, drizzle with chicken oil and sesame oil, then serve.
