Grilled sea cucumber with green onions
Overview
Autumn is the season of tonic, and it’s also the time when green onions are in season. The streets in the Northeast are full of people buying green onions. The green onions are very white. The famous Northeastern dish is green onions dipped in soybean paste, haha! Delicious!
Tags
Ingredients
Steps
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Clean the sea cucumber, remove the internal organs, and cut it into 4 pieces vertically (just cut it according to the size of the sea cucumber). My sea cucumber is not very big, so I cut it into four equal parts.
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Cut the green onion into sections as long as the sea cucumber, and cut the ginger into four shreds. Put the fatty pork into a clean wok, squeeze out the oil and remove the pork, add the green onions, stir-fry until the green onions are slightly brown, and place on a plate for later use.
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Take another pot, leave a little oil, add sea cucumbers, add stock or water, cook on high heat for 5 minutes, add shredded ginger, a little chicken essence, a little light soy sauce, a little cooking wine, reduce the heat to low for 10 minutes, when the soup is almost gone, add the fried green onions, add salt, water and starch to thicken the gravy, and it's ready!
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Lard is added because both sea cucumbers and green onions are oil-free, and animal oil tastes better than vegetable oil!
