Braised sea cucumber editor
Step 1 . Cut the soaked sea cucumber into pieces about 6cm long and 2cm wide;
Step 2 . Cut chicken (old chicken with bone) and pork into pieces;
Step 3 . Put the sea cucumber into the boiling water pot, roll it for about 6 minutes, and pick it up;
Step 4 . Heat the wok over medium heat, add oil, add ginger and scallion, cook Baijiu, add 250ml of water and refined salt, put sea cucumber into it and simmer for about 2 minutes, remove ginger and scallion, pick up sea cucumber and drain water;
Step 5 . Wash the wok, put it back on the stove, add oil, put sea cucumber into it, stir it slightly, and pour it into the casserole with bamboo grate;
Step 6 . Put the wok back on the stove, add oil, add chicken and pork pieces, cook yellow rice wine, add 10 grams of raw soy sauce, soy sauce, pearl oil and licorice, push evenly, put 1500 ml of water, and pour into the casserole;
Step 7 . Cover the casserole and bring it to a boil over high heat, then simmer over low heat for about 1 hour, add mushrooms and shrimp, and simmer for about 30 minutes until soft and rotten
Step 8 . Remove the chicken, pork and licorice, take out the sea cucumber and shrimp, put them into the dish, and keep the original juice;
Step 9 . Heat the wok over medium heat, add the original juice, add refined salt and monosodium glutamate, burn until slightly boiling, dilute and thicken with wet starch, finally add sesame oil and oil, push evenly, and pour it on sea cucumber.
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