Home-style Sea Cucumber

Name: Home-style Sea Cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 250 g soaked sea cucumber (washed, sliced into axe-shaped pieces that are thick on top and thin at the bottom); 15 g Shaoxing wine; 15 g sesame oil; 3 g Sichuan salt (to be used in portions); 170 g lard (to be used in portions); 30 g ginger (pounded, partially sliced, partially minced); to taste pork (minced into fine pieces); to taste garlic sprouts (cut into thick pieces); to taste soybean sprouts (root ends trimmed, washed); 25 g scallion (pounded); to taste clear soup stock (to be used for separate braising and simmering stages); to taste Pixian doubanjiang (finely minced); to taste pickled chili peppers (finely minced); to taste dark soy sauce; to taste MSG

A celebrated Sichuan dish featuring a signature homestyle flavor profile. Golden-red in color with a savory, umami-rich, aromatic, and mildly spicy taste.

1h 0m

Easy

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Ingredients

soaked sea cucumber (washed, sliced into axe-shaped pieces that are thick on top and thin at the bottom) 250 g

Shaoxing wine 15 g

sesame oil 15 g

Sichuan salt (to be used in portions) 3 g

lard (to be used in portions) 170 g

ginger (pounded, partially sliced, partially minced) 30 g

pork (minced into fine pieces) to taste

garlic sprouts (cut into thick pieces) to taste

soybean sprouts (root ends trimmed, washed) to taste

scallion (pounded) 25 g

clear soup stock (to be used for separate braising and simmering stages) to taste

Pixian doubanjiang (finely minced) to taste

pickled chili peppers (finely minced) to taste

dark soy sauce to taste

MSG to taste

Instructions

Ingredient Preparation

Wash the soaked sea cucumber, slice it into axe-shaped pieces that are thick on top and thin at the bottom. Mince the pork into fine pieces. Cut the garlic sprouts into thick pieces, trim the root ends off the soybean sprouts and wash them. Pound the ginger and scallion.

Sea Cucumber Braising

Place a wok over high heat, add 15 g of lard and heat to 50% heat (medium). Add 10 g of ginger, 25 g of scallion and stir-fry until fragrant. Pour in 250 g of clear soup stock, 5 g of Shaoxing wine and 1 g of Sichuan salt, then add the sea cucumber to braise for a short while. Remove the sea cucumber and discard the cooking liquid. Repeat this braising process two more times to let the sea cucumber absorb flavor and become more savory, then remove and drain excess liquid.

Stir-frying Minced Pork

Place a clean wok over high heat, add 50 g of lard and heat to 60% heat (medium-high). Add the minced pork and stir-fry to separate the pieces, then add 5 g of Shaoxing wine and 1 g of Sichuan salt. Continue stir-frying until the pork is crispy and fragrant, then remove and set aside in a bowl.

Simmering Sea Cucumber

Place a clean wok over medium-high heat, add 50 g of lard and heat to 50% heat (medium). Add the finely minced Pixian doubanjiang and pickled chili peppers, stir-fry until fragrant. When the oil turns bright red, pour in clear soup stock and bring to a boil to release more fragrance. Remove and discard the doubanjiang residue. Add the braised sea cucumber, crispy minced pork and dark soy sauce, simmer until the oil glistens and the dish is fragrant. Add a thin starch slurry to thicken the sauce slightly, then quickly stir in sesame oil, garlic sprouts and MSG until evenly combined.

Stir-frying Soybean Sprouts and Plating

Use a separate wok, add 25 g of lard and heat to 50% heat (medium). Add the soybean sprouts and stir-fry until fragrant, then add 1 g of Sichuan salt. Cook until the sprouts are tender, then remove and arrange on a plate as a base. Pour the sea cucumber with its sauce over the bed of soybean sprouts and serve.