Butterfly Sea Cucumber

Name: Butterfly Sea Cucumber
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 700 g Rehydrated sea cucumber (blanched in boiling water and patted dry); 2 Chicken gizzards and livers; 65 g Winter bamboo shoots (net weight, cut into rectangular diagonal slices); 65 g Shrimp meat (finely minced); 75 g Ham (cut into rectangular diagonal slices); 12 Small bok choy hearts; 125 g Cooked chicken meat; 3 Eggs; 0.5 g Fine salt; 4 g Soy sauce; 6.5 g Wet cornstarch; 65 g Lard; 6.5 g Scallion and ginger (finely chopped and minced into paste); 1 bowl Thick broth (hot clear soup)

Slice sea cucumber open and stuff it with a blend of minced meat and minced shrimp filling. Arrange the stuffed sea cucumber alongside ham, winter bamboo shoots and other ingredients into a butterfly shape, then steam until fully cooked. Pour clear broth over the finished dish; it features an elegant presentation and a light, fresh flavor.

1h 0m

Easy

0 favorites

Ingredients

Rehydrated sea cucumber (blanched in boiling water and patted dry) 700 g

Chicken gizzards and livers 2

Winter bamboo shoots (net weight, cut into rectangular diagonal slices) 65 g

Shrimp meat (finely minced) 65 g

Ham (cut into rectangular diagonal slices) 75 g

Small bok choy hearts 12

Cooked chicken meat 125 g

Eggs 3

Fine salt 0.5 g

Soy sauce 4 g

Wet cornstarch 6.5 g

Lard 65 g

Scallion and ginger (finely chopped and minced into paste) 6.5 g

Thick broth (hot clear soup) 1 bowl

Instructions

Preparing the sea cucumber

Place the sea cucumber horizontally on the cutting board with the belly facing up. Insert your finger to open the slit, then use a diagonal knife to slice from the right end about 1 inch deep. After slicing, blanch the sea cucumber in boiling water, then pat each one dry with a clean cloth, place them in a dish in rows, and sprinkle with cornstarch.

Making the filling

Finely chop the pork, shrimp, scallion, and ginger together, then mince into a fine paste. Add salt, wine, MSG, and cornstarch and mix thoroughly, then use a tablespoon to scoop out long strips about as thick as a little finger. Stuff these into the belly of the sea cucumber, and sprinkle each with cornstarch.

Assembling the butterfly shape

Shell the peas and split them in half, sticking them on the head of each sea cucumber as the butterfly's eyes. Soak the half shark fin needles in hot water, squeeze out the water, and insert them into the sea cucumber as the butterfly's antennae. Cut the ham and winter bamboo shoots into rectangular diagonal slices and arrange them neatly on the body of the sea cucumber to form a complete butterfly shape.

Steaming and serving in broth

Steam the butterfly sea cucumbers while keeping a soup bowl filled with hot clear broth ready. Once the sea cucumbers are steamed through, use a spoon to gently push each one into the soup bowl.