Sea Cucumber In Shandong Style
Sea Cucumber in Shandong Style is a classic dish in Shandong Cuisine, known for its fresh and savory flavors. This recipe combines tender sea cucumber with a rich and aromatic sauce, creating a delightful dish that is perfect for special occasions or family gatherings.
Ingredients
- 500g sea cucumber
- 100g pork belly, sliced
- 50g ginger, julienned
- 50g scallions, chopped
- 30g garlic, minced
- 50g Shaoxing wine
- 30g soy sauce
- 20g sugar
- 10g cornstarch
- 500ml chicken broth
- 30ml vegetable oil
Instructions
- Prepare the sea cucumber by soaking it in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
- Blanch the sea cucumber in boiling water for 5 minutes, then rinse with cold water and drain.
- Heat vegetable oil in a wok, then stir-fry the pork belly until slightly browned.
- Add ginger, garlic, and scallions, and stir-fry until fragrant.
- Pour in Shaoxing wine, soy sauce, sugar, and chicken broth. Bring to a simmer.
- Add the sea cucumber to the wok and simmer for 20 minutes until the sauce thickens.
- Dissolve cornstarch in water and pour it into the wok to thicken the sauce further.
- Transfer to a serving dish and garnish with additional scallions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Wok Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Sea Cucumber in Shandong Style with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best texture, be sure to properly soak and blanch the sea cucumber before cooking.
Cost
$25