Accessories: 50 grams of sliced yucca, 20 grams of dried mushrooms
Seasonings: 10 grams of green onions, 10 grams of ginger, 2 grams of peppercorns, 50 grams of lard (refining), 20 grams of soy sauce, 2 grams of monosodium glutamate (MSG), 15 grams of sugar coloring, 15 grams of cooking wine, 5 grams of salt
The characteristics of the red steak sea cucumber:
The color is red and yellow, the juice is thick and sharp, and the dish is rotten and delicious. Red steak sea cucumber practice:
1. soaked sea participates in the hydrated hoof tendon, are sliced into slope blade, respectively, let go of the soup pot blanch through the salvage, placed in two bowls
2. yulan slices of soaked and washed, sliced into thin slices, to be used
3. mushroom soaked hair and de-tipped, washed, sliced
4. green onions and ginger washed, onion cut into segments, sliced ginger
5. pad on the steak plate, yucca slices, mushroom slices, each side of the row on the pad, the sea cucumber slices of thorns down, in the asparagus row into a circle, the hoof row in the sea cucumber, with a plate buckle, in the pot
6. another pot on the fire, add lard, oil is hot, the first onion segments, peppercorns, ginger, frying pan yellow, and then under the fresh broth 400 ml, plus soy sauce, salt, sugar, burnt
7. p>7. to boil soup, poured in the sea cucumber pot, and then put on high heat on the top of the open, moved to a small fire on the steak for about 10 minutes
8. see the vegetables red juice thick, add monosodium glutamate, cooking wine, and then steak for a few moments to remove the platter, with a slotted spoon to hold the pot cushion, close the steak plate
9. the remaining juice to taste the flavor, hooked into the large running water gravy, drizzle into the oil, pouring the sea cucumber on the ready.