Sea cucumber and chestnut stew

raw materials.

Soak the shrimp in advance, wash and cut the sea cucumber into diamond shapes (I bought the sea cucumber soaked), cut a piece of ginger, cut the scallions into small pieces, cut the coriander into sections, remove the skin from the garlic, remove the stems from the soaked shiitake mushrooms, cut a small amount of carrots into diagonal slices, cut the king oyster mushroom in half and cut it diagonally and blanch it for a while (add salt to the water), blanch the chestnut in boiling water, remove the skin and cut into small pieces.

Then fry the chestnuts, garlic, and mushrooms in batches until slightly golden.

After frying, leave a little oil in the pot, stir-fry the pork belly until fragrant, then set aside and sauté the ginger slices until fragrant. Add the dried shrimps halfway through, and sauté over medium-low heat until fragrant.

When the shrimps are fragrant, add the carrots and king oyster mushrooms and stir-fry for 30 seconds. Add the chestnut, garlic, and shiitake mushrooms and stir-fry for a few times. Add the sea cucumber and stir-fry for a few times. Add the chicken stock to cover the ingredients.

Add seasonings, 1 tablespoon abalone juice, 0.8 tablespoon chicken powder, 1 tablespoon chicken juice, 1 tablespoon sesame oil, appropriate amount of fish sauce.

After adjusting the flavor, cover and simmer over low heat for 10 to 15 minutes.

After simmering, put it into a casserole. After leaving the soup, thicken the gravy with starch water and pour it on. The soup should not be too little. Sea cucumbers are difficult to taste, so they will taste better after being cooled first.

Then boil the pot under water and steam for 25 minutes. You can turn it over halfway. If the soup can still cover the ingredients, there is no need to turn it over.

After steaming, add green onions and mix well.

After removing from the pot, add coriander segments and chili rings.

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Seasoning.

Sea cucumber and chestnut stew

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