The method of authentic Shandong cuisine sea cucumbers roasted with green onions is as follows:

1. Wash the tender sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, and cook for about 5 minutes Take it out for 1 minute, drain the water, and then use 300 grams of chicken stock to boil until soft and flavorful, then drain the chicken stock. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut green garlic into 3.3 cm long sections.

2. Place the wok on a high fire, pour in the cooked lard, and when it is 80% hot, add the green onions. When they are golden brown, remove the wok from the fire and place the green onions in a bowl. , add 100g chicken broth, 5g Shaoxing wine, 2.5g ginger juice, 2.5g soy sauce, 2.5g sugar and 1g MSG, steam over high heat for 1 to 2 minutes, take it out, decant the soup, and leave the green onions for later use. .

3. Add lard, fried green onions, sea cucumbers, refined salt, clear soup, sugar, cooking wine, soy sauce, sugar color, bring to a boil, then reduce to low heat and simmer for two to three minutes, increase the heat and add MSG Thicken the gravy with starch, simmer over medium heat to reduce the juice, pour in scallion oil, and serve on a plate.