350g of raw sea cucumber, ginger 1 tablet, coriander 1 tablet, 3 pieces of garlic, and red pepper 1 tablet.

condiment

3 tbsps of fresh soy sauce, 3 tbsps of aged vinegar, 2 tbsps of sugar, salt, pepper and mustard.

working methods

The first step: first, deal with the bought sea cucumber, cut it from the tail to the head with scissors, and then remove the internal organs.

Step 2: Remove the internal organs, put them into a large bowl, pour in two spoonfuls of edible salt, and stir them inside and outside by hand for a while to remove the dirt on the surface of the sea cucumber.

Step 3: Rinse with running water, drain and put in a bowl for later use.

Step 4: Cut the cleaned sea cucumber with a knife to remove the sand hole on the U-turn, and then cut it into thin slices.

Step 5: Put all sliced sea cucumbers on a plate for later use.

Step 6: Prepare coriander, red pepper, ginger and garlic, cut the red pepper into rings, cut the coriander into small pieces, cut the garlic into thin slices, and cut the ginger into powder, and put them on a plate for later use.

Step 7: Mix a bowl of raw sea cucumber seasoning, pour 2 tablespoons of aged vinegar, 3 tablespoons of extremely fresh soy sauce, 2 tablespoons of white sugar and appropriate amount of pepper into the bowl, squeeze in a piece of mustard, and stir thoroughly with a spoon until the white sugar melts. No taste is extremely fresh, use soy sauce instead. If the taste is light, you can add some edible salt.

Step 8: Then pour the sauce into the cut sea cucumber and stir it evenly with chopsticks.

Step 9: Add Jiang Mo, garlic slices, red pepper rings and parsley segments, stir well with chopsticks, marinate for another hour, and enjoy delicious food.