Premium Sea Cucumber

Name: Premium Sea Cucumber
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 175 g Black sea cucumber; 250 g Pork (skin removed, washed, diced); 100 g Winter bamboo shoots (husked, tough ends trimmed, diced); 75 g Ham (washed, diced); 1 g Button mushrooms (soaked, drained, diced); 10 g Dried shrimp (washed, diced); 35 g Lard; 35 g Shaoxing rice wine; 6.5 g Bean starch slurry; 75 g Second broth; 10 g Soy sauce; 1.5 g Salt; 1 g MSG

A classic Sichuan banquet dish of sea cucumber stuffed with diced meat and steamed until tender and flavorful.

1h 45m

Easy

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Ingredients

Black sea cucumber 175 g

Pork (skin removed, washed, diced) 250 g

Winter bamboo shoots (husked, tough ends trimmed, diced) 100 g

Ham (washed, diced) 75 g

Button mushrooms (soaked, drained, diced) 1 g

Dried shrimp (washed, diced) 10 g

Lard 35 g

Shaoxing rice wine 35 g

Bean starch slurry 6.5 g

Second broth 75 g

Soy sauce 10 g

Salt 1.5 g

MSG 1 g

Instructions

Sea cucumber preparation

Take one whole black sea cucumber. First, singe it over low heat for 2 minutes until the rough skin forms small blisters, then scrape off all the rough skin. Cut it in half lengthwise. Soak in boiling water for 2 days, then remove and wash away any impurities inside the cavity. Bring fresh water to a rolling boil in a pot, add 10g of rice wine, blanch the sea cucumber once, drain the water, then blanch a second time. Wipe dry with a cloth, cut a chess-piece pattern on the inside of the sea cucumber cavity, then soak in clean water and set aside.

Ingredient stir-fry

Soak button mushrooms in clean water until rehydrated, remove the stems and drain. Peel winter bamboo shoots and trim the tough ends; peel and wash the pork; wash the ham with warm water; rinse the dried shrimp with clean water. Dice all the above ingredients into 1cm cubes. Heat lard in a wok until melted and hot, add the pork cubes, then add ham, winter bamboo shoots, dried shrimp, soy sauce, and rice wine, stir-fry to combine. Stir-fry for about 4 minutes until the mixture turns dark red.

Steaming and seasoning

Take the soaked sea cucumber, trim both ends neatly, place the cut side against the inside of a steaming bowl. Fill the cavity of the sea cucumber with the stir-fried mixture. Add second broth, MSG, and salt to the bowl. Seal the bowl opening with paper, steam in a steamer for 1 hour. When serving, flip the bowl over onto a plate to release the sea cucumber, pour out the original steaming liquid from the bowl, add bean starch slurry to make a thick sauce, and drizzle it over the sea cucumber before serving.