Grilled Sea Cucumber with Minced Pork

Overview

You don’t need any high-end soup to simmer the small dishes at the banquet at home. Ordinary minced pork belly will still taste delicious.

Tags

• hot dishes
• seafood
• common dishes
• shandong cuisine
• maternity
• healthy recipes
• dinner with friends
• winter recipes
• full banquet of manchu and han dynasties
• dinner
• keep out the cold
• broccoli
• chicken fat
• chicken soup
• cooking wine
• pork fat and lean meat
• water starch
• water-haired sea cucumber
• white sugar
• bell pepper
• minced garlic
• minced green onion
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Finely chop the lean pork into minced meat;

   

2. 2 Blanch sea cucumbers in a pot of boiling water for 2 or 3 minutes, remove and set aside;

   

3. 3 Add a little oil and salt (excluding the amount) to the water in the original pot, blanch the vegetables until they are brightly colored, take them out and let them cool immediately for later use;

   

4. 4 Heat the wok, heat the pan with cold oil and sauté the minced onions and garlic;

   

5. 5 Add the minced pork and stir-fry until it changes color and becomes dry;

   

6. 6 Add soy sauce;

   

7. 7 Add cooking wine and stir-fry evenly;

   

8. 8 Add chicken stock and stir-fry evenly;

   

9. 9 After the soup boils, add a little salt and sugar to taste;

   

10. 10 Add the sea cucumber, stir-fry evenly, then turn to low heat, cover the pot and simmer slowly, about 15 to 20 minutes;

    

11. 11 Add water starch in small amounts several times to get the concentration you like;

    

12. 12 After the soup boils again, add a few drops of chicken fat (either lard or salad oil), stir-fry evenly, and remove from the pot.