Red braised sea cucumber

Ingredients: 750g soaked sea cucumber, 500g belly meat, 500g bone-in old chicken, 50g wet mushrooms, 10 meatballs, raw 1 piece of garlic, 25 grams of dried shrimps, 150 grams of lard.

Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soy sauce, coriander, ginger, green onion, sesame oil, licorice, and a little wet starch.

Method:

1. Cut the sea cucumber into pieces about five or six centimeters long and about 2 centimeters wide. Add ginger, green onion and refined salt to the pot and boil water. Add Shaoxing wine. Soak the sea cucumber to remove the fishy smell, remove it, and remove the ginger and green onion. Cut the belly meat and old chicken into several pieces.

2. Heat the lard in a cauldron, add sea cucumbers and stir-fry briefly, then pour it into the pot (use bamboo shoots as the bottom of the pot), fry the tripe meat and old chicken in the pan, and splash with Shaoxing wine. , add coriander heads (tied into a handful), raw garlic, soy sauce, red soy sauce, second soup, licorice slices, bring to a boil, then pour into the sea cucumber pot, bring to a boil over high heat, then simmer over low heat for about 1 hour, then add shiitake mushrooms , meatballs, dried shrimps, and sea cucumbers. After they are soft and tender, remove the belly meat, old chicken, raw garlic, coriander heads, and licorice slices. [Gourmet China]

3. Pick up the sea cucumbers, mushrooms, meatballs and dried shrimps, put them into a soup bowl, add the original juice to the pot, add refined salt and MSG, bring to a slight boil, and use wet Dilute the starch to thicken it, add sesame oil and lard, mix well, and pour it on top of the sea cucumber. Serve. When serving, add 2 dishes of balsamic vinegar.