Congshao Haishen

Ingredients

• 4 sea cucumbers
• 3 green onions
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Cooking Steps

1. 1. Cut the sea cucumber into pieces, blanch them in cold water in a pot to remove the blood foam, remove and drain
2. 2. Heat oil in a pot, add rock sugar and stir-fry over low heat until caramel color
3. 3. Add sea cucumber and stir-fry until brown, add onion, ginger, garlic and star anise and stir-fry until fragrant.
4. 4. Pour in appropriate amount of hot water, add soy sauce and cooking wine, bring to a boil over high heat, then turn to low heat
5. 5. Cook for 30-45 minutes until the ingredients become soft and fragrant.
6. 6. Reduce the sauce over high heat until it thickens and place a spoon on top. Take it out of the pot and put it on a plate and sprinkle with chopped green onion.

Cultural Tips

Shandong braised sea cucumber with green onion is a famous Shandong cuisine, loved by people for its unique flavor and traditional preparation method. It embodies the rich culinary heritage and cultural traditions of the region and is often featured at festivals, family gatherings and local restaurants.