Home-style Sea Cucumber

Home-style Sea Cucumber

　　· Ingredients:　　　300g rehydrated sea cucumber. 50g pork fat and lean meat, 100g soybean sprouts. 20g green garlic sprouts, 20g Pixian bean paste, 65g lard, 20g cooking wine　　　　, 1g salt, 300g fresh broth, 10g dark soy sauce, 0.5g MSG, 10g sesame oil, 10g cornstarch. 　　· Preparation Process:　　　Slice the sea cucumber into thick-top and thin-bottom axe-shaped pieces, blanch twice in good broth and remove. Finely chop the pork. Cut the green garlic sprouts into large coarse flower shapes. Remove all roots from the soybean sprouts. Finely chop the Pixian bean paste. 　　　　 Place a wok over heat, add lard and heat until 40% hot, then add the pork. Pour in cooking wine and salt, stir-fry until fragrant, then remove and place in a bowl. Clean the wok again, add lard and heat to 60% hot, then add the chopped Pixian bean paste and stir-fry until fragrant and red. Add fresh broth and bring to a boil, then remove the bean paste residue. Add the sea cucumber, marinated pork, dark soy sauce, and cooking wine, and stir well. Move the wok to low heat and simmer until the oil turns shiny. Thicken with a thin cornstarch slurry, add the garlic sprouts, MSG, and sesame oil, and stir well. In a separate wok, heat lard and stir-fry the soybean sprouts until cooked, then arrange them at the bottom of a serving plate. Pour the sea cucumber and its sauce over the sprouts to serve. 　　· Features:　　　The sauce is brownish-red, salty and savory with a hint of spice. The sea cucumber is soft and tender, and the meat filling is soft and flaky. (Chengdu)