Ingredient
100g dried sea cucumber
2 stalks Peking scallions (cut into lengths).
1 tbsp instant shrimp roes
2 slices ginger
Some Shaoxing wine
Seasoning
1/2 tsp salt
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsps sugar
2 tsps oyster sauce
3/4 cup stock
sesame oil and pepper as desired
corn starch solution as desired (for later use)
Method
Soak dried sea cucumber in water for 2 hours. Boil it in water for 10 minutes. Turn off the heat and cover the lid. Leave it for 1 day. Drain and refill with tap water. Leave it for another day.
Cut open the sea cucumber and discard all innards. Rinse well and put it back into a pot. Fill the pot with water and bring to the boil. Cover the lid and leave it to cool. Repeat this last step several times. Boil it in water with sliced ginger for 10 minutes. Put it into pieces.
Heat 1 tbsp of oil in a wok. Stir fry ginger and scallions. Add sea cucumber. Sprinkle wine and seasoning. Cook over medium heat until the sauce reduces. Stir in corn starch solution and cook until it thickens. Sprinkle shrimp roes on top. Serve.
