2. Wash the sea cucumber, soak it in tap water and put it in the refrigerator. Take it out and change water once a day.
3. This is a sea cucumber soaked for 3 days.
4, cut from the belly of the sea cucumber, remove the internal organs and one end with a beard.
5. Rinse the sea cucumber again.
6, put enough water in the pot to boil, add sea cucumber.
7. Turn to low heat and cook for about 30 to 60 minutes. When the sea cucumber becomes bigger and softer, it will be cooked.
8. Turn off the fire and stew for 1-2 hours.
9. Take it out and put it in a clean dish.
10. Is it soaked in pure water this time, or should it be refrigerated in the refrigerator?
1 1, change the purified water once a day, and it will take two days.
12. Take out the sea cucumber, cut the belly of the sea cucumber with scissors, and take out the sundries in the abdominal cavity. Then rinse the clean sea cucumber.
13. Slice shallots obliquely, slice ginger, and prepare chicken soup and water starch.
14, pour some oil into the pot, slightly more oil, slowly stir-fry the onion and ginger with low heat, and stir-fry the onion slightly golden.
15, add sugar, heat with low fire, mix oil and sugar, and slowly stir-fry the sugar color.
16, add a little soy sauce for coloring ~ ~ Don't use too much soy sauce, otherwise the sea cucumber will be bitter and shrink.
17, pour in yellow rice wine
18, add broth
19, put the sea cucumber in, cover the pot, and simmer for about 25 minutes.
20. After adding a little salt according to the taste, add water starch to thicken and serve.
2 1, pan and plate