Dragon Spitting Pearls
Glossy sea cucumber with a rich umami flavor, beautifully plated — a classic Beijing-style dish.
Ingredients
hydrated gray sea cucumber
500 g
quail eggs, boiled and peeled
10
lard
10 g
scallion-ginger oil
15 g
soy sauce
25 g
cooking wine
10 g
ginger juice
6 g
MSG
6 g
shredded scallion
10 g
sugar
5 g
stock
to taste
cornstarch slurry
to taste
Instructions
1
Prepare the ingredients
Clean the sea cucumber, score the inside with a cross-hatch pattern, and blanch in boiling water. Boil the quail eggs, then remove the shells.
2
Braise
Heat the lard in a wok over high heat, add the shredded scallion and stir-fry until fragrant. Add the seasonings, bring to a boil, and skim off any foam. Add the sea cucumber and quail eggs and simmer over low heat until well flavored. Thicken with cornstarch slurry, drizzle with scallion-ginger oil, and serve.
