300g sea cucumber (water immersion)
20G scallion
4G white granulated sugar
10ml Shaoxing wine
3 ml soy sauce
5g starch


Step 1
Dry sea cucumber soak hair. Mine is fresh. Just wash it. Cut between the two openings of the abdomen to cut out the internal organs, especially at both ends. It is easy to accumulate sediment. Be sure to wash it. Sea cucumber is segmented according to size. Boil water, add cooking wine and soy sauce, add sea cucumber and blanch for 2 minutes.

Step 2
Heat the pot, put in the oil, fry the scallion white until golden, that is, scallion oil, pour it out and put it into a bowl. You can get more of this. It usually tastes gray

Step 3
Leave the bottom oil in the pot, add white sugar and stir fry until it is reddish brown, add the cleaned sea cucumber section and stir fry.

Step 4
Pour in the clear soup, add a little Shaoxing wine, soy sauce and salt, and continue to burn.

Step 5
Burn until only one third of the soup is left.

Step 6
Pour in wet starch and thicken.

Step 7
Pour in the fried scallion oil. Stir well, and then you can get out of the pot.