Braised Sea Cucumber in Soy Sauce

Braised Sea Cucumber

　　Braised Sea Cucumber

Ingredients:

    750g soaked sea cucumber, 25g dried shrimp, 500g pork belly, 75g soaked dried mushrooms, 500g bone-in old chicken, 0.1g licorice, 10g ginger slices, 15g scallions, 25g salt, 5g MSG, 5g pearl oil, 5g sesame oil, 15g light soy sauce, 15g Shaoxing wine, 10g white spirit, 10g cornstarch mixed with water, 1750g light stock, 150g lard.

Method:

    (1) Cut the sea cucumber into pieces about 6cm long and 2cm wide. Cut the chicken and pork into chunks as well.

    (2) Blanch the sea cucumber in boiling water for about 5 minutes, then remove. Heat a wok over medium heat, add 25g lard, then ginger, scallions, and white spirit. Pour in 2 scoops of stock and 5g salt, add the sea cucumber, and simmer for about 2 minutes. Drain in a colander to remove excess water, and discard the ginger and scallions.

    (3) Clean the wok and return it to the stove. Add 50g lard, lightly stir-fry the sea cucumber, then transfer it to a clay pot lined with bamboo slices. Return the wok to the stove, add 50g lard, and stir-fry the pork and chicken chunks. Add Shaoxing wine, 2 scoops of stock, light soy sauce, pearl oil, and licorice, mix well, and pour into the clay pot. Cover and bring to a boil over high heat, then simmer over low heat for about 1 hour. Add the mushrooms and dried shrimp, and continue to simmer for about 30 minutes until tender. Remove the pork, chicken, and licorice. Scoop out the sea cucumber and dried shrimp and place them on a plate. Take 300g of the concentrated cooking liquid, add 20g salt and MSG, bring to a slight boil, thicken with diluted cornstarch, then stir in sesame oil and 25g lard. Drizzle the sauce over the sea cucumber to finish.

Features:

    This dish is soft, smooth, and delicious, with a rich umami flavor and high nutritional value. It is a classic traditional delicacy.