Braised sea cucumber with scallion is a typical dish in Shandong cuisine, and it is also a traditional dish. The biggest characteristics of the whole dish are: strong onion flavor, bright red color, salty and delicious, beautiful shape, thick sauce wrapped with soft and glutinous sea cucumber, nourishing blood and moistening dryness, nourishing and strengthening the body. It is a rare seafood nutritional food.


2 sea cucumbers (submerged)
1 green onion


Step 1
Dry sea counselor first bubble hair, bubble hair good sea cucumber cut from the abdomen, remove intestines and other dirt, rinse with water

Step 2
Cut sea cucumber into pieces, slice ginger, cut scallion into sections, separate scallion white from scallion green, don't throw away scallion root

Step 3
Boil a pot of water, add ginger slices and yellow rice wine, put the sea cucumber pieces into the boiling water for two minutes, then leave the fire and cool the water

Step 4
Pour lard into the pan, add ginger slices, green onion and onion root, boil the green onion and ginger slices to golden color over low heat, remove and discard

Step 5
Remove the boiled scallion oil, leave some base oil, and put the scallion into the pot

Step 6
Stir in a small heat until the surface is a little brown, then remove and set aside

Step 7
Pour in the soup or water, add sea cucumber, mix in yellow rice wine, soy sauce, oyster sauce, sugar, simmer over low heat until the sea cucumber taste and color

Step 8
Add the fried scallion and simmer for 2-3 minutes

Step 9
Finally, turn to high heat, add water and starch to thicken, make the soup thick, red and bright, wrap the sea cucumber, and then drizzle with a little scallion oil