Stir-fried sea cucumber with scallions

Braised sea cucumber with scallions is a classic Shandong dish that perfectly blends the freshness of the sea, the aroma of scallions, and the richness of the sauce. It has a rich texture, strong aroma, and mellow taste, making it a comprehensive enjoyment from sight, smell, and taste.

Ingredients

Steps

Broth, 3 tablespoons oyster sauce, 2 tablespoons light soy sauce, dark soy sauce, pepper, sugar, salt
The key to soaking sea cucumbers is to avoid oil, salt, and alkali. Use a clean container and pure cold water to soak them, ensuring the water level completely covers the sea cucumbers. Place them in the refrigerator and change the water twice a day for 2-3 days (larger sea cucumbers may require 3-4 days), until they soften.
After soaking the sea cucumber until soft, cut it open at the abdominal incision point. Remove the sand mouth at the front, the internal organs (white hard core), and the sand near the white tendons on the inner wall. Rinse thoroughly with clean water. The sand mouth must be cleaned thoroughly, otherwise it will have a gritty texture when eaten. The tendons on the inner wall are the nutritious part and do not need to be removed.
Add enough purified water to a pot, put the prepared sea cucumber into boiling water with 1 tablespoon of cooking wine and 2 slices of ginger, blanch for 5 minutes to remove the fishy smell, remove and drain.
Blanch to remove limescale, rinse with cold water for a better texture, then rinse and drain.
Heat oil in a wok to 50 degrees Celsius, then add all the chopped scallions and simmer slowly.
Simmer the scallion segments until golden brown, then remove and set aside.
Simmer all the chopped scallions until they reach this shape, then strain the oil separately.
Wash the pot clean, put the cooked scallion segments back into the pot with a little oil, then add the prepared broth, stir-fry briefly, and add an appropriate amount of boiling water.
After the water boils, simmer over medium heat for 10 minutes. Remove the scallion residue.
Add the sea cucumber and chopped green onions.
Add plenty of water, bring to a boil, then simmer on low heat for two hours, testing with chopsticks until the sea cucumbers are soft. Turn off the heat and set aside.
Use an appropriate amount of bok choy. Blanch the bok choy by adding salt and oil to boiling water and simmering for 5 minutes, adjusting the texture to your liking.
Arrange bok choy and oranges on a plate to enhance the visual appeal and texture.
For the filling, add light soy sauce, pepper, oyster sauce, and three tablespoons of water.
Place the sea cucumber in the middle of the bok choy and pour the filling over it.
Braised sea cucumber with scallions is complete. ✅