Ingredients: 500 grams of sea cucumber, scallion 100 grams.

Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of white sugar/kloc-,40g of wet starch, a little Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.

Practice:

1, burn the sea cucumber with strong but not strong fire until the skin is scorched and brittle, scrape off the charred layer with a knife until it is dark brown, and then soak it in cold water for 2 days. After the ginseng is softened, cook it again for about 5 minutes for the first time. Take out the intestines and impurities, rinse it with clear water, separate the soft from the hard, and continue to cook it hard.

2. Cut the sea cucumber into a note with a slope knife and cut the green onion into 3 cm sections.

3. Put the sea cucumber in a frying spoon and blanch it with boiling water, then add clear soup, cooking wine and hairy Jiang Shui, simmer on a slow fire and remove it for later use;

4. Put the frying spoon on a strong fire, pour in the big oil to heat it, add the onion sections to fry until yellow, take out and add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, skim off the floating foam after boiling, then put the simmered sea cucumber and fried onion sections in, and after the soup is boiled again, immediately pour in the wet starch thicken, add the onion oil to the spoon, and finally pour it into the plate.