Family Reunion
A signature dish of Shandong cuisine, served at celebratory banquets. Brings together sea cucumber, squid, shrimp, and other ingredients for a rich blend of flavors.
Ingredients
sea cucumber (rehydrated)
50 g
squid (rehydrated)
50 g
shrimp
50 g
shiitake mushroom
50 g
ground pork
50 g
soy sauce
15 g
cooking wine
10 g
ginger
10 g
sugar
4 g
MSG
2 g
salt
to taste
scallion
to taste
cornstarch slurry
to taste
stock
to taste
oil
to taste
sesame oil
to taste
Instructions
1
Ingredient Preparation
Clean the sea cucumber and slice it on the bias. Score both sides of the squid in a crosshatch pattern. Coat the shrimp with a light batter. Mix the ground pork with cornstarch, salt, and MSG until well combined, then deep-fry into small meatballs.
2
Blanch and Slip Through Oil
Blanch the sea cucumber and squid in boiling water until just cooked through. Slip the shrimp through warm oil briefly, then remove and drain.
3
Final Cooking
Leave a little oil in the wok, add scallion and ginger and stir-fry until fragrant. Add cooking wine, soy sauce, sugar, salt, MSG, and stock, then add the sea cucumber, squid, meatballs, and shrimp and stir-fry. Add the shiitake mushrooms and toss. Thicken with cornstarch slurry, drizzle with sesame oil, and serve. When plating, you may also arrange each ingredient separately.
