Spicy Sea Cucumber
Rehydrated sea cucumber simmered with white pepper and vinegar, yielding a tangy, spicy, savory flavor and a milky white broth.
Ingredients
Soaked sea cucumber (cut into thin diagonal slices)
500g
Winter bamboo shoots (cut into rectangular slices)
2.5g
Bok choy (cut into thin diagonal slices)
2.5g
Ham
2.5g
Scallion chunks
10g
Minced ginger
1g
Garlic slices
2.5g
Shaoxing wine
2g
Sichuan peppercorn water
2g
Refined salt
1.5g
MSG
1.5g
Vinegar
1g
Ground white pepper
2g
Lard
50g
Cornstarch slurry
40g
Chicken broth
500g
Instructions
1
Cut ingredients
Cut the sea cucumber into thin diagonal slices. Cut the ham and winter bamboo shoots into rectangular slices. Cut the bok choy into thin diagonal slices.
2
Blanch
Add water to a wok and bring to a boil. Blanch the sea cucumber until fully cooked, then remove.
3
Cook
Add base oil to a wok and heat. Stir-fry the scallion chunks and garlic slices until fragrant, then add chicken broth. Remove the scallions and garlic, then add Shaoxing wine, Sichuan peppercorn water, refined salt, vinegar, and minced ginger. Next, add ground white pepper, sea cucumber, and MSG. Thicken the mixture with cornstarch slurry to a congee-like consistency, drizzle with clear oil, then transfer to a soup bowl and serve.
