A classic dish in Shandong cuisine-sea cucumber with minced meat foam is a dish that adds "fragrance" to the "freshness" of sea cucumber, so that the freshness and fragrance are combined into one, and the cooked sea cucumber is ruddy and bright, with flexible and fresh taste and delicious juice.
The specific operation is as follows: firstly, cut the pork into diced meat, and simmer the sea cucumber with broth. If there is no broth, you can blanch it with water, mainly to remove the fishy smell. Add a little salt, sugar and cooking wine to soup or water. Boil, add sea cucumber and cook for two or three minutes, then pour into a container; When the wok oil is hot, add the minced onion, ginger and diced meat and stir fry. Stir-fry the meat in the pan until it just changes color. Add cooking wine and soy sauce and stir-fry a few times, then add some sugar. Put the sea cucumber into the pot, stir-fry for two or three minutes to make the sea cucumber tasty, add some water starch to thicken it, and finally add a little onion oil to serve; Put the sea cucumber in a dish, pour in the juice and sprinkle with chopped green onion. Yixuantang sea cucumber answers for you, hoping to help you!