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Braised sea cucumber with spring onion
Autumn is the season for tonic and spring onions. The streets in Northeast China are full of scallions. The scallions are white and long. The famous northeast dish is dipped in soy sauce. Ha ha! yummy!
Step 1 . Clean the well distributed sea cucumbers, remove the internal organs, and cut them into four pieces vertically (cut them according to their size). My sea cucumbers are not very big, so they are cut into four equal parts.
Step 2 . Cut the scallions into sections as long as sea cucumbers, and cut ginger into four shreds. Put the fat pork into a clean frying pan, squeeze out the oily pork and remove it. Add the scallions, stir fry the scallions until they are slightly yellow, and put them on a plate for later use.
Step 3 . Start another pot, leave a little oil, add sea cucumber, add stock or white water, and heat it for 5 minutes. Add shredded ginger, a little chicken essence, a little light soy sauce, a little cooking wine, and turn the heat down for 10 minutes. When the soup is running out, add the fried scallions, add salt, and thicken the rice starch with a thin layer. You can go out of the pot!
Step 4 . The lard is put because sea cucumber and green onion are oil-free. Animal oil tastes better than vegetable oil!
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