Sea Cucumber Soup
Dice the sea cucumber, shiitake mushrooms, and winter bamboo shoots, then blanch. Combine with the cooked ground pork and simmer. Thicken with cornstarch, drizzle in beaten egg, and finish with white pepper, vinegar, and sesame oil.
Ingredients
Rehydrated sea cucumber (cut into small cubes, blanched to remove fishy smell)
700 g
Ground pork
160 g
Shiitake mushroom (diced)
a pinch
Winter bamboo shoots (diced)
a pinch
Eggs (beaten)
2
Scallion
a pinch
Ginger slices
a pinch
White pepper powder
a pinch
Shaoxing wine
a pinch
Soy sauce
20 g
Salt oil
a pinch
Salt
a pinch
Vinegar
a pinch
Water chestnut starch
a pinch
Sesame oil
a pinch
Clear broth
600 g
Instructions
1
Step 1
Cut the sea cucumber into small cubes, then briefly blanch in a pot of boiling water with scallion and ginger to remove the fishy smell. Dice the shiitake mushrooms and winter bamboo shoots. Beat the eggs.
2
Step 2
Chop the pork into mince and stir-fry in hot lard until cooked through. Add a small amount of clear broth and soy sauce to give it a red color. Then add the diced shiitake mushrooms, winter bamboo shoots, and sea cucumber cubes into the pork pot along with the remaining clear broth and wine. Bring to a vigorous boil and cook until done. Stir in water chestnut starch to make a thin sauce, then pour in the beaten eggs and stir gently. Sprinkle with white pepper, drizzle with vinegar and sesame oil, and serve.
