Grilled sea cucumber with green onions
Overview
Today I use instant sea cucumbers, which eliminates the need for soaking and makes them easier to prepare. The prepared sea cucumbers are thick and fragrant with green onions, have thick and juicy juices, are chewy and chewy, and are rich in nutrients!
Tags
Ingredients
Steps
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Ingredients used.
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Use the white part of the scallions and chop them with a knife to add a good flavor.
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Cut the remaining scallion tail into thin strips, slice the ginger, add oil to the pot, add the scallion and ginger and fry slowly over low heat. Be sure to fry until the scallion is fragrant and golden in color. Take it out and set aside the scallion oil.
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Add additional oil to the pot, add scallions and fry until golden brown and pour out.
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Add an appropriate amount of water to the pot, add ten grams of rice wine, put it into boiling water for one minute, take it out and set aside.
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Add a little scallion oil to the pot, add oyster sauce, add a grade of fresh soy sauce and stir-fry over low heat.
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Add a bowl of chicken soup, add rock sugar and dark soy sauce to color the soup.
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Add 2 grams of sugar, add sea cucumber and cook over low heat for five minutes.
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When the soup is thickened, add the green onions and cook for a while.
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Finally, pour in the watery starch gravy, and add scallion oil so that the scallion oil is moistened on each sea cucumber.
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Place green onions and sea cucumbers on a plate.
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Garnish with radish flowers and serve!
