Editor: Chinese Food Network Mobile site
1. Boil a pot of water and add half a bowl of fragrant rice wine when it boils to release its aroma. Add the sea cucumbers and blanch for two minutes, then remove and set aside.
2. In another clean pan, heat some oil until 5-6 (approximately 180-210°F), add a large amount of scallions and fry until fragrant before removing them.Scallion oilto thegingerminced, then add minced garlic to fry until fragrant. Add pork belly mince and stir-fry over high heat until most of the moisture is gone, then add one tablespoon of old soy sauce.Soy sauce1 teaspoon of sugar,half a teaspoon of white pepper powder,one piece of chicken stock cube (equivalent to about half a teaspoon),a little oyster sauce, and 1 gram of salt. Add 100 grams of warm water, bring to a boil, then add the sea cucumbers and simmer on low heat for 10 minutes.3. Remove the sea cucumbers from the pot and arrange them on a plate.4. Pour the remaining meat sauce over the sea cucumbers in the pan.5. Sprinkle with an appropriate amount of chopped green onions.
Tips
Selecting sea cucumber: For fresh water sea cucumber, choose ones that are dark or deep brown in color, uniform in body color, with complete and sharp spines, clean cut opening, no excessive debris visible, lighter weight for the same size, and with only a slight sea smell without any other off odors.After soaking, good quality sea cucumbers have intact intestines, no excess sand inside, soft yet elastic texture, and pure taste.
Sea cucumber processing: 1. Clean the dried sea cucumber and soak in warm water for 5 hours.
3. Change the water and repeat step two.4. Repeat boiling twice, by which time the sea cucumber should be soft enough. Remove the sand from the sea cucumber's mouth and rinse thoroughly with running water while preserving the sea cucumber's intestines.
5. Continue to repeat steps two until all the sea cucumbers are sufficiently soaked.Properly stored in clean water, refrigerated for 3-4 days or frozen can maintain freshness.Replace the water and repeat step 2.After reheating twice, the sea cucumber has softened. Remove the mud from the mouth of the sea cucumber, wash out the sand inside with running water, and save the sea cucumber intestine.Repeat step 2 again; some sea cucumbers will have expanded. Carefully remove the already swollen sea cucumbers, and continue repeating the process for those that are still hard.Store the fully expanded sea cucumbers in pure water, change the water daily, and keep them refrigerated. They can be kept for 3-4 days or frozen.
