Braised Sea Cucumber with Scallion
This Shandong-style dish features a savory, umami-forward flavor profile, accented by a rich, fragrant scallion aroma.
Ingredients
soaked sea cucumber (cut into strips with a slanted knife)
500 g
scallion segments (cut into 3 cm long pieces)
125 g
soy sauce
25 g
cooking wine
25 g
MSG
1 g
white sugar
10 g
rendered lard
25 g
sesame oil
25 g
water starch slurry
25 g
clear broth
500 g
galangal water
20 g
caramel color
10 g
Instructions
1
Step 1
Cut the soaked sea cucumber into strips using a slanted knife, and cut the scallions into 3 cm long segments.
2
Step 2
Blanch the sea cucumber in a pot of boiling water, then remove and place in a pot. Add clear broth (250 g), cooking wine (10 g), and galangal water (10 g), then simmer over heat. Discard the broth after simmering.
3
Step 3
Take another pot, add the rendered lard and heat over high heat. Stir-fry the scallion segments until golden yellow, then pour in clear broth (250 g), cooking wine (15 g), soy sauce, MSG, caramel color, white sugar, and galangal water (10 g). Bring to a boil, skim off any foam, then quickly add the simmered sea cucumber. Bring the soup to a boil again, then thicken with water starch slurry, drizzle with sesame oil, and transfer to a serving dish to serve.
