A classic dish in Shandong cuisine-Sea Cucumber with Meat Foam This dish adds "fragrance" to the "freshness" of sea cucumber, so that the fresh and fragrant are combined, and the cooked sea cucumber is ruddy and bright, with flexible and fresh taste and delicious juice.

The specific operation is as follows: first, cut the pork into diced meat, simmer the sea cucumber with broth, or blanch it with water if there is no broth, mainly to remove the fishy smell. Add a little salt, sugar and cooking wine to the soup or water. Boil, add sea cucumber and cook for two or three minutes, then pour into a container; When the oil in the wok is hot, add minced onion and ginger and diced meat and stir fry. Stir fry the meat in the wok until it just changes color. Add cooking wine and soy sauce and stir fry for a few times, then add some sugar. Put the sea cucumber into the pot, stir fry for two or three minutes to make the sea cucumber taste, add some water starch to thicken it, and finally add a little onion oil to serve; Put the sea cucumber into the dish, pour the juice and sprinkle with chopped green onion. Yixuantang sea cucumber answers for you, hoping to help you!