Douban Sea Cucumber
A Zhejiang-style braised sea cucumber dish featuring sliced rehydrated sea cucumber simmered with doubanjiang (fermented broad bean paste), chicken broth, and seasonings.
Ingredients
Soaked sea cucumber
500 g
Doubanjiang (broad bean paste)
25 g
Soy sauce
10 g
Sugar
3 g
Ground white pepper
0.2 g
Cooking wine
15 g
MSG
2 g
Cornstarch
4 g
Lard
50 g
Scallion
5 g
Ginger
5 g
Chicken broth
150 g
Instructions
1
Step 1
Wash the sea cucumber, slice it on the bias into large pieces, blanch it briefly in boiling water, then remove and drain well. Mince the scallion and ginger. Chop the doubanjiang.
2
Step 2
Heat a wok over high heat, add 50 g of lard, add the doubanjiang and stir-fry until red oil is released, then add the scallion, ginger, chicken broth, cooking wine, soy sauce, ground white pepper, sugar, and MSG, and place the sea cucumber in.
3
Step 3
Once the liquid comes to a boil, switch to low heat and simmer for about 10 minutes, then add the cornstarch slurry to thicken the sauce, and transfer to a plate to serve.
