Soak Liaoshen in cold water for one day, cut it from the anus to the mouth after soaking, rinse it clean, then put Liaoshen in a pot with cold water to boil, leave it for two or three hours after boiling, then rinse it again, and repeat this for six or seven times until the sea cucumber is delivered to a satisfactory size. You can't get oil in the process, and the sea cucumber will melt when it meets oil. Personally, I think dry-cooked Liaoshen is delicious.

Dry-burned Liaoshen components:

Liaoshen 150g

Composition:

20g of winter bamboo shoots, meat 15g, sprouts 10g, pickled cabbage 100g. There are two kinds of Chinese cabbage: Chinese cabbage and long cabbage. The long one is called Piaobai, and there are some ginger, onion, garlic and monosodium glutamate.

Exercise:

1. Take out Liaoshen and soak it in a container filled with clear water. When the meat of Liaoshen becomes soft and crisp, cut it into tiles with a knife. Then put it into the pot, add the stock and simmer on the fire.

2. Wash the ladle, soak it in water and put it around the plate.

3. Put the oil in the pot. When the oil is 40% hot, add winter bamboo shoots and stir fry, then add granulation, add ginger, onion, garlic, monosodium glutamate and other ingredients and stir fry; When the fragrance disappears, add the simmered Liao, add sesame oil and pepper oil, and then take it out of the pot.