Sea cucumber recipe: Sea cucumber elbow

Ingredients: pork knuckle 1000 g, sea cucumber (water hair) 250 g.

Excipients: starch (corn) 75 g water hair) 500 g. 1000 g with leather elbows. Peanut oil 400 g, refined salt 15 g, ginger 12 g. 6 grams of green onion, 5 grams of peppercorns, 5 grams of star anise, 3 grams of cinnamon, 25 grams of soy sauce, 250 grams of clear soup, 35 grams of rice wine, 65 grams of sugar, 25 grams of dry starch.

Production process

1. The sea cucumber is formed into a blade shape, put into boiling water and fished out to control the net water;

2. Cut the green onion into 3 cm segments;

3. Cut the ginger into thin slices and set aside;

4. Heat 15g peanut oil in the pot and add peppercorns to fry out the peppercorn oil for later;

5. Soak the pork knuckle in cold water for 5 hours, remove it and use a net cloth to clean the water;

6. Scorch the skin over a charcoal fire and soak in warm water for 10 minutes.

7. Scrape off the burnt skin of the pork knuckle, put it into the pot, add water to slow down the elbow meat, boil it over high heat, skim off the foam, switch to slow cooking, and fish out the bones;

8. Add peanut oil to the wok and heat to 70% of the heat when the sea cucumber is added to control the oil;

9. When the oil in the pot is 90% hot, put the elbow meat until it is golden brown, cut the elbow meat noodles into 2 cm cubes, put the skin face down into a large bowl, add shallots, ginger slices, star anise, cinnamon, 200 grams of clear soup, 15 grams of soy sauce, 7 grams of refined salt, 10 grams of rice wine, basket and steam for 40 minutes;

10. Decant the broth into a bowl, pick out the shallots, ginger, star anise, cinnamon, and then buckle the elbow meat in the soup dish;

11. Leave 75 grams of oil in the wok, when the heat is 70% hot, add the green onion and fry until golden brown, add 5 grams of soy sauce, the original soup in the bowl, 3 grams of salt, sugar, sea cucumber, rice wine 5 grams, clear soup 150 grams;

12. Bring to a boil, turn over the pan with wet starch, drizzle with peppercorn oil and burn on the elbows.