Ingredients: 8 instant sea cucumbers.
Accessories: oyster sauce, a little salt, scallion, scallion leaves, a spoonful of starch, sugar, soy sauce, water, chicken essence, cooking wine and a bowl of soup.
1 Slice the instant sea cucumber and blanch it with water for 30 seconds.
2, cut some onion leaves, ready to make onion oil, onion white cut into sections.
3. Take a bowl, add appropriate amount of oyster sauce, soy sauce, a little sugar, cooking wine, a spoonful of starch and a third bowl of water and mix well.
4. Let's start the key step. Boil the onion oil, pour more vegetable oil into the hot pot than usual. After there are dense small bubbles in the oil, add the onion leaves and start frying until the onion leaves turn black. Take them out, don't.
5. Then add the chopped scallion, fry it in golden brown and remove it for later use. Add the blanched sea cucumber and stir fry a few times. Pour in the prepared juice and broth, bring to a boil, add the fried shallots, and collect the juice.