Premium Stuffed Sea Cucumber
A signature Hakka dish featuring rehydrated sea cucumber stuffed with seasoned meat paste, first deep-fried then braised until tender.
Ingredients
Soaked sea cucumber
1000g
Lean pork (minced)
500g
Ham (diced)
50g
Dried shiitake mushrooms (originally written as “冬姑”, diced)
To taste
Dried shrimp (diced)
50g
Duck egg
1
Scallion (chopped)
To taste
Water chestnut starch
To taste
Ginger
2 slices
Cooking wine
To taste
Fine salt
To taste
Soy sauce
To taste
Oil
To taste
MSG (gourmet powder)
To taste
Seasonal vegetables (stir-fried, arranged around the border)
To taste
Instructions
1
Prepare the sea cucumber
Place the sea cucumber in a hot oil wok, add ginger, scallion, and cooking wine, stir-fry briefly to remove the fishy smell, then blanch with boiling water.
2
Make the filling
Mince the pork, dice the ham, dried shiitake mushrooms, dried shrimp, and scallion, then mix together with the duck egg, water chestnut starch, soy sauce, fine salt, and MSG to form a meat paste.
3
Stuff the cucumber
Stuff the meat paste inside the sea cucumber.
4
Deep-fry
Heat oil in a wok and deep-fry the stuffed sea cucumber until golden brown, then remove.
5
Braise and plate
Place the fried sea cucumber in a clay pot, add ginger and cooking wine, and braise until tender.
6
Final dish
Plate the dish, arrange the stir-fried seasonal vegetables around the border, and thicken the original sauce with wet water chestnut starch to pour over.
