Resounding Bell Sea Cucumber

Name: Resounding Bell Sea Cucumber
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 300 g soaked sea cucumber (cleaned, sliced, blanched in plain broth); 50 g pork fatty and lean (minced into fine paste); 50 g minced water chestnut; 25 g winter bamboo shoots (sliced); 25 g mushrooms (sliced); 15 g pickled chili peppers (seeded, cut into diamond shapes); 20 slices wonton wrappers (used to wrap filling into wontons); 3 g salt; 20 g cooking wine; 0.5 g MSG; 60 g white sugar; 40 g vinegar; unknown black pepper (original text has a missing character after the pepper entry); 10 g ginger; 10 g scallion; 10 g garlic; 25 g lard; 250 g blending oil (for frying wontons); 10 g starch; 250 g plain broth

A Sichuan dish with the classic lychee-flavor profile. The sauce from the slow-braised sea cucumber is poured over freshly fried, crispy wontons (Sichuan-style 抄手, called 响铃 "bell rings"), which crackle audibly as the hot liquid hits them.

50 min

Easy

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Ingredients

soaked sea cucumber (cleaned, sliced, blanched in plain broth) 300 g

pork fatty and lean (minced into fine paste) 50 g

minced water chestnut 50 g

winter bamboo shoots (sliced) 25 g

mushrooms (sliced) 25 g

pickled chili peppers (seeded, cut into diamond shapes) 15 g

wonton wrappers (used to wrap filling into wontons) 20 slices

salt 3 g

cooking wine 20 g

MSG 0.5 g

white sugar 60 g

vinegar 40 g

black pepper (original text has a missing character after the pepper entry) unknown

ginger 10 g

scallion 10 g

garlic 10 g

lard 25 g

blending oil (for frying wontons) 250 g

starch 10 g

plain broth 250 g

Instructions

Make the wonton filling

Mince the fatty and lean pork into a fine paste, add minced water chestnut, salt, black pepper, cooking wine, and MSG, mix well to form the filling. Use wonton wrappers to wrap the filling into funnel-shaped wontons and set aside.

Prepare the side ingredients

Clean the soaked sea cucumber and slice it, slice the winter bamboo shoots and mushrooms, seed the pickled chili peppers and cut them into diamond shapes. First blanch the sea cucumber in plain broth until fully cooked, then drain.

Braise the sea cucumber

Heat lard in a wok until hot, add scallion, ginger, garlic, and pickled chili peppers, stir-fry until fragrant. Add winter bamboo shoots, mushrooms, and sea cucumber. Mix salt, cooking wine, white sugar, vinegar and other seasonings into a lychee-flavored sauce, add an appropriate amount of broth, pour into the wok, simmer over low heat until the flavors are absorbed, then add a thin starch slurry to thicken the sauce.

Fry and coat with sauce

Heat the blending oil in another pot to 60% heat, add the wontons, fry until golden brown and cooked through, remove and place on a plate. Drizzle a small amount of hot oil over the wontons, then quickly pour the braised sea cucumber with its sauce over the wontons (also called 'resounding bells'), serve immediately while hot so it produces a crisp sound.