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How to make sea cucumber delicious? How to make sea cucumber

1. Burn the sea cucumber with a strong but not strong fire until the skin is scorched and crisp. Scrape off the scorched layer with a knife until it is dark brown. Then soak it in cold water for 2 days, and then cook the sea cucumber after it is soft again. Boil for about 5 minutes for the first time, open the stomach and take out the intestines and impurities, wash and bleach with water, and separate the soft and hard parts. Soak it in clear water and continue to cook until it is hard and soft. Rinse and soak for 4 to 5 hours.

2. Use a slope knife to cut the sea cucumber into one line, and then cut the onion into 3cm segments.

3. Put the sea cucumber in the frying spoon and boil it with boiling water. Then add the clear soup, cooking wine and ginger water. Simmer it over the fire and take it out for later use.

4. Put the spoon on the high fire, pour in the oil and heat it up, fry the scallion into yellow, take out and add the clear soup, cooking wine, sugar, sugar color, soy sauce, monosodium glutamate and ginger water, boil and skim the froth. Then put the stewed sea cucumber and fried scallion into the soup, boil the soup again, and then pour in the wet starch to thicken it. Spoon out and add onion oil. Pour into the pan.

Sea cucumber is soft and tender, smooth sauce is brown and glossy, with strong tulip flavor. There is no residual juice on the plate after eating.