Sea Cucumber in Bean Paste Sauce

Sea Cucumber in Bean Paste Sauce

　　Sea Cucumber in Bean Paste Sauce

　　　[Ingredients]

　　750g sea cucumber, 200g chicken stock, 30g celery heart, 30g bean paste, 60g lard, 15g each of chicken oil, soy sauce, cooking wine, and wet starch, 2g sugar, 3g MSG, a pinch of pepper.

　　[Method]

　　1. Rinse the sand and impurities from the sea cucumber with cold water. Soak it for 2 hours, then steam it for 2 hours. Rinse it several times with clean water. Strain the original steaming liquid to remove sand, let it cool, and then soak the sea cucumber in it again. Meanwhile, cut open the sea cucumber, remove the intestines, scrape off the inner membrane, rinse, and slice diagonally into long strips (slice sea urchin-type sea cucumber into 3–4 pieces), then blanch briefly in boiling water. Trim and wash the celery heart, then cut into flower shapes.

　　2. Heat a wok and add the lard. When hot, stir-fry the bean paste until the oil turns red. Pour in the chicken stock and simmer for a while, then remove the bean paste. Add the sea cucumber, soy sauce, pepper, sugar, and cooking wine, and simmer over medium heat until well flavored. Add MSG, thicken with wet starch, drizzle with chicken oil, and sprinkle with celery flower before serving.