Creamy Sea Cucumber

Name: Creamy Sea Cucumber
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 250 g Rehydrated sea cucumber (washed and cut into strips or pieces); 150 g Crucian carp (scaled, eviscerated, washed, and drained); 50 g Bamboo shoot slices; 25 g Sliced ham; 15 g Scallions; 10 g Ginger; 2 g MSG; a pinch Salt; 10 g Chinese rice wine; 50 g Peanut oil

Braised sea cucumber in crucian carp soup, producing a rich, milky-white broth — a signature sea cucumber dish.

1h 15m

Easy

0 favorites

Ingredients

Rehydrated sea cucumber (washed and cut into strips or pieces) 250 g

Crucian carp (scaled, eviscerated, washed, and drained) 150 g

Bamboo shoot slices 50 g

Sliced ham 25 g

Scallions 15 g

Ginger 10 g

MSG 2 g

Salt a pinch

Chinese rice wine 10 g

Peanut oil 50 g

Instructions

Prepare the ingredients

Wash the sea cucumber and cut it into strips or pieces. Scale and eviscerate the crucian carp, wash it thoroughly, and drain. Slice the bamboo shoots and ham.

Fry the fish and make the broth

Heat a wok and add the peanut oil. Once the oil is hot, add the crucian carp and fry until golden on both sides. Add the scallions, ginger, rice wine, salt, and water. Bring to a boil, then reduce the heat and gently simmer for 40 minutes. Transfer the fish broth to a bowl, reserving the fish for another use.

Braise the sea cucumber

Pour the fish broth into a wok and bring it to a boil. Add the sea cucumber, ham, bamboo shoots, MSG, and rice wine. Gently braise until the sea cucumber is tender and the sauce has thickened, then transfer to a serving plate.