One, the name of the dish: wolfberry sea cucumber pigeon eggs

Two, belongs to the cuisine: Sichuan

Three, features: sea cucumber fat, oily and smooth, pigeon eggs, soft, fresh and flavorful, and has a nourishing kidney and lungs, liver and eyesight effects.

Four, raw materials: 2 sea cucumbers. 15 grams of wolfberry, pigeon eggs 12. 1500 grams of peanut oil, 3 grams of salt, 10 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 10 grams of soy sauce, 2 grams of pepper, 150 grams of lard, 500 grams of chicken broth, 10 grams of ginger, 1 gram of green onion, 30 grams of soybean flour, 500 grams of soup.

Five, the production process:

1, the inner wall of the water sea cucumber clean, blanch twice with soup, and then use the tip of the knife in the cavity wall cut prismatic knife (do not cut through).

2, pigeon eggs into a pot of cool water, cooked with braised fire, fish out, into the cool water soaked, peeled off the shell.

3, green onion cut into pieces, ginger pat broken. Boil peanut oil, pigeon eggs rolled in dry soybean meal, into the frying pan fried yellow out.

4, pot hot 100 grams of lard, oil boiled under the onion, ginger stir fry, pour in chicken broth, cook for 3 minutes, fish out the onion, ginger without; and then add soy sauce, cooking wine, pepper, berries, sea cucumber, boil skimming foam, move braised fire braised for about 10 minutes, sea cucumber, detained poi out into the disk, pigeon eggs around the sea cucumber. Juice with monosodium glutamate, thickened with soybean meal, and then dripping 50 grams of boiling lard, the juice is poured on the sea cucumber and pigeon eggs into.