Scallion roasting How to make sea cucumber

• 

  1.As we all know, the foaming of sea cucumbers is It is time-consuming and laborious

• 

  2.Put the sea cucumber into warm water and refrigerate it in the refrigerator for four or five hours.Change the water once

• 

  3. This situation has continued for four or five days and the sea cucumber has become a little soft to the touch.Use scissors ✂ starting from the small opening on the belly of the sea cucumber and cutting it to both ends to clean the inner wall of the abdominal cavity of the sea cucumber to wash out the dirt.Pay attention to scrubbing both ends frequently

• 

  4.Rinse all the sea cucumbers in order, then put them into warm water and refrigerate them in the refrigerator for about a day or two.Sea cucumbers are thoroughly soaked until soft and can be easily pierced with a toothpick.Rinse carefully again before cooking

• 

  5.Put the sea cucumber into the stock, add ginger slices and cooking wine and cook for half an hour

• 

  6. Remove the head and tail of the whole green onion and use only the white part.Cut the white part of the green onion into five or six centimeter pieces.Heat the oil in a frying pan and add the green onion pieces into the pan.Fry the surface of the green onions until brown.Add soy sauce, oyster sauce, a little salt and white sugar.Add the cooked sea cucumbers and an appropriate amount of stock into the pot.Boil the soup and simmer over low heat for ten minutes to reduce the juice (because it is a dish at a birthday party that was fried in a hurry.I forgot to take pictures during the process) Thinly thickened gravy and served on a plate

• 

  7.Another finished picture

• 

  8.Let’s eat