To the extent that it is soft and lubricated but tough. If it is too much, it will be rotten, and if it is not, it will be crispy. Then it is burned, the fire should be enough, good soup fire, collect juice to thick, sea cucumber can be flavorful. In addition, green onion should be used well, must be a large onion, inch section of the white onion, fried yellow out of the fragrance, only with the sea cucumber to match the flavor. When cooking sea cucumber with scallions, first thaw the sea cucumber and wash it, then cut it into strips and blanch it. Put a small amount of oil in the pot, add scallions when it is hot, and then put the scallions in the pot after it is fragrant and set it aside. Add the sea cucumber to the original pot, and then add a proper amount of salt, cooking wine, oyster sauce, soy sauce, rock sugar, and stock.

The soup spoon sits on the high fire, put in the lard, when it is burned to eight mature, put in the sugar and stir-fry golden brown, put in the minced green onion, minced ginger, broth, soy sauce and sea cucumber, put in the cooking wine, ginger juice, refined salt. To the mouth, boil, move the micro-fire fire rely on two or three minutes, and then on the high fire to adjust the sugar color green onion popped sea cucumber can also be done. There is a difference in the way the raw materials are handled. First of all, you need to hair good sea cucumber, with a diagonal blade into thin slices, with boiling water for a while and fished out, into the hot oil to burst a little, control clean. The pan hit the bottom of the oil, add the same amount of sea cucumbers with sliced green onions on high heat.

Wash the sea cucumber water out of the pot under a little oil into the white onion and fry until golden and fragrant, then fish out and spare, chopped green onion. Ginger. Thirteen spices a little burst incense, cooking wine. Soy sauce cooking pot add a little water to boil, salt, monosodium glutamate (MSG), chicken powder, oyster sauce seasoning, the old pumping color regardless of what ingredients, as long as the addition of MSG chicken essence and other seasonings, will lose the original flavor of the ingredients should be! The same is true of adding large amounts of sugar! The old tradition is to make all kinds of stock from all kinds of bones and meats!

The sea cucumber with a strong but not intense fire until the outer skin is scorched and crispy, with a knife to scrape off the charred black layer, see the dark brown until, and then put in cool water to soak for 2 days, to be the body of the ginseng back to soften, and then boiled hair. The first time to cook hair for about 5 minutes, open the belly to pull out the intestines and impurities, green onion roasted sea cucumber main flavor type: salty, fresh, green onion flavor is strong, slightly with a hint of sweetness. The finished product is clear juice, color red and bright, soft and sticky taste.