Braised Sea Cucumber with Scallions
A Shandong-style dish featuring a glossy reddish-brown finish, tender and silky sea cucumber, rich scallion aroma, and a thick, flavorful sauce.
Ingredients
Rehydrated sea cucumber (cut into slices 1.7 cm thick, 3 cm long, 2.5 cm wide)
250 g
Zhangqiu scallion whites (split in half, cut into 4 cm segments)
50 g
Fine salt
3 g
Soy sauce
6 g
Sugar
20 g
Shaoxing wine
6 g
Wet cornstarch
to taste
Lard
150 g
Ginger (crushed)
to taste
Stock
to taste
Sichuan peppercorn water
to taste
Clear broth
to taste
MSG
to taste
Instructions
1
Step 1
Cut the sea cucumber into slices 1.7 cm thick, 3 cm long, and 2.5 cm wide. Blanch in boiling water, then remove and drain thoroughly.
2
Step 2
Split the scallion whites in half and cut into 4 cm segments. Crush the ginger.
3
Step 3
In a wok, combine the stock, scallion segments, ginger, salt, Shaoxing wine, Sichuan peppercorn water, and sea cucumber. Bring to a boil over high heat, then simmer over low heat for 2 minutes. Pour through a strainer to drain, and discard the scallion and ginger.
4
Step 4
Heat the lard in a wok over medium heat to about 60% hot (approximately 132°C). Add the scallion segments and fry until golden brown, then remove. Pour the scallion oil into a bowl and set aside.
5
Step 5
Add a small amount of oil to the wok, then stir in the fried scallion segments, fine salt, sea cucumber, clear broth, soy sauce, sugar, and Shaoxing wine. Once boiling, thicken with wet cornstarch. Continue cooking over medium heat until the sauce reduces and coats the sea cucumber. Drizzle with the reserved scallion oil, add MSG, and serve on a plate.
