Cooking Steps

1. 

   Step1:Sea cucumber is the key. Soak the sea cucumber in cold water for 24 hours. Cook for 10 minutes. Turn off the heat and cool in hot water for one day. Cut and remove intestines and sand. Pay attention to the high nutritional value of the white muscle inside. Don't throw it away. After finishing, cook it in a high fire for 10 minutes and then cool it naturally for one day. The sea cucumber will bubble well (if there is more bubble, the rest can be put in mineral water and refrigerated

2. 

   Step2:When the water in the pot boils, heat the sea cucumber to remove the fishy smell

3. 

   Step3:Cut onion and coriander. Slice ginger and garlic. Reserve another section of onion for later use.

4. 

   Step4:Heat up the oil. Put in the ginger first. Then add the garlic, onion and coriander half a minute later. Stir fry and wait for 5 minutes. Then filter with filter. Leave onion oil for later use.

5. 

   Step5:Soy sauce, oyster sauce, sugar and half a bowl of pure water. If possible, you can use chicken sauce, spareribs soup, high soup or crab roe, or abalone sauce to taste. There's no condition but soy sauc

6. 

   Step6:Hot oil in the pot. Add the standby sauce. Huagu, sea cucumber and cooking wine. Cook for a whil

7. 

   Step7:Let's wait for the juice to thicken after ten minutes. Add in the scallion oil and scallion section prepared before. Stir fry for several times. Add in the water starch to thicken the sauce.

8. 

   Step8:The modified version of braised sea cucumber with green onion and Shandong cuisine is ready. If you want to be red, you need abalone sauce or crab roe. The soy sauce version will be a little darker than the one above