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Ingredients: 300 grams of sea cucumber, 100 grams of scallions, 6 rapeseed birds

Seasoning: 28g Chubang extra dark soy sauce, 28g Chubang oyster sauce, 8g Chubang vintage cooking wine, 3g Chubang MSG, 3g Chubang chicken powder, 30g ginger juice, 200g soup, 10g sugar, refined salt 1g, 12g scallion oil, 350g lard, 4 green garlic segments

Ingredients for scallion oil: scallions (4 parts), ginger (2 parts), garlic (1 part), coriander root (1 part)

Production Method:

1. Wash the sea cucumbers with cold water three or four times to remove the dust. Pour cold water into the soup ladle, add sea cucumber, bring to a boil, cook thoroughly, take out and drain;

2. Pour oil into a frying spoon and heat it until it is 80% hot. Add the yam segments and fry them until golden brown and take them out;

3. Heat up the heat, add lard, add ginger (2), garlic (1), coriander root (1), green onion (4) and fry them into scallion oil, then remove and add green onion segments and fry until golden brown. Pour out the oil, use a spoon to temper the heat, add water, Chubang Gold Fisher Girl Oyster Sauce, salt, Chubang MSG, Chubang Extra Dark Soy Sauce, and sugar. Simmer the green onions until fragrant, remove and set aside;

4. Heat the pot and add water. After the water boils, add oil, salt, MSG, sugar and rapeseed, blanch until mature and pour out;

5. Heat the pot and add water. After boiling, add sea cucumber, Chubang vintage cooking wine, Chubang premium dark soy sauce, Chubang Gold Fisher Girl oyster sauce, ginger juice, salt, sugar, Chubang MSG and simmer until the flavor is infused. Pour out and soak. For preparation (the process is called crossing);

6. Put a spoon on a high fire, add oil and stir-fry white sugar until it turns into sugar color. Add sea cucumber and yam, add Chubang vintage cooking wine, ginger juice, Chubang Gold Fisher Girl Oyster Sauce, soup, refined salt and sugar. Combine Chubang MSG, Chubang Extra Dark Soy Sauce, Chubang Chicken Powder, bring to a boil over high heat and simmer over low heat, add a little scallion oil, add a little scallion oil after the flavor is absorbed, turn a spoon to collect the juice and pour it into a plate;

7. Return the spoon to the fire, add the scallion oil and green onion segments to heat, add the green garlic segments, and pour it on the sea cucumber. Serve.

Features: This dish is bright in color, the sea cucumber is soft and rotten, and has a strong onion flavor, which is fresh but not greasy.