2 sea cucumber A shallot Small ginger Half tablespoon soy sauce Half a tablespoon of soy sauce Half tbsp oyster sauce Half tablespoon corn starch
First wash the sea cucumber, prepare two shallots, and separate the shallot leaves from the shallot white. Add water in oyster sauce with raw and old soy sauce. Pay attention to the ratio of about 2:1:1:10. Mix corn starch with water and set aside.
Cut sea cucumber into pieces and slice ginger
Put water in the pot and add ginger slices to boil. Then add sea cucumber flying water. Pay attention to half a minute after cooking.
Put the oil into the normal household edible oil, put the remaining ginger slices and shallots into the fragrant pot, clip out the ginger slices, fry the shallots and shallots until they are golden on both sides.
Pour in the mixed raw and old soy sauce and water, and add the sea cucumber after flying water.
Cook for 3 to 5 minutes, then pour in the adjusted water starch and collect the juice over high heat.
The shallots are also delicious after being fried until golden.