Composition:

Appropriate amount of sea cucumber, pork belly, ginger, onion, star anise, fragrant leaves,

Appropriate amount of cinnamon, dried pepper, soy sauce, soy sauce, salt, rock sugar,

Practice steps

Cut the sea cucumber into small pieces for later use;

Pork belly cut into mahjong tiles, blanched with cold water to remove blood foam impurities;

Heat a little oil in the pot;

Saute pork belly;

Stir-fry until the pork belly is oily and yellow in color;

Add ginger, onion, star anise, fragrant leaves, cinnamon, dried Chili, crystal sugar, onion ginger and soy sauce, stir-fry for a while, and stir-fry the fragrance of spices;

Pour in boiled water without meat and a little light soy sauce. 6~7 cooked meat is cooked and rotten, and seasoned with salt;

Add sea cucumber and stew until the soup thickens. Serve.

skill

Stir-frying pork belly to get oil can relieve the greasy meat and melt in the mouth;

Add spices and stir-fry for a while to get the flavor of spices. Don't fry for too long and burn it.

Be sure to pour boiling water into the stew, and cold water into the stew. When the meat is cold, it will suddenly shrink and it is not easy to stew.

Two steps of burning sea cucumber with onion

Composition:

8 sea cucumbers, 200g onion, 2 tbsps cooked lard, 250ml chicken soup and proper amount of shredded ginger.

Salt 1 4 tsp, soy sauce1tsp, cooking wine, sugar, starch.

Practice steps:

Cut the sea cucumber into large pieces;

Cut the green onion into large sections of about 5 cm, and shred the ginger;

Put the cold water of sea cucumber into the pot, boil it with high fire, burn it for 5 minutes, take it out and drain it for later use;

Add lard to a small pot, add scallion when heating to 50% to 60%, fry until golden brown, and turn off the fire;

Remove the onion segments and keep the onion oil for later use;

Take another pot, add shredded ginger, salt, cooking wine, soy sauce and sugar, and bring to a boil;

Adding sea cucumber and onion segments;

Boil again, then simmer for 2~3 minutes;

Turn to high heat, add a small amount of water starch (about 1 tablespoon) to thicken, and turn to medium heat to collect juice thoroughly;

Pour in scallion oil and turn off the fire;

Take out the pot and put the bowl on the table to enjoy.