Braised sea cucumber in pot: a flavorful New Year’s Eve dish

Overview

The New Year is getting closer and closer, and the New Year's Eve family dinner is beginning to be planned, with both deliciousness and meaning. Therefore, braised dishes are essential. In the new year, we always look forward to a prosperous one. Braised sea cucumber in pot is definitely the highlight. Sea cucumbers, shiitake mushrooms, and scallops are all fresh and fresh. The pork belly soaked in soup has a rich texture and is so delicious that you can't stop eating it with your chopsticks.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• festival customs
• new year’s eve dinner
• autumn recipes
• winter recipes
• banquet dishes
• aphrodisiac
• lose weight
• cooking wine
• large scallops
• light soy sauce
• mushrooms
• pork belly
• ginger
• salt
• sea cucumber

Ingredients

Steps

1. 1 Sea cucumbers are soaked well.

   

2. 2 Cut it into pieces.

   

3. 3 Wash the pork belly and cut into thick slices.

   

4. 4 Prepare the mushrooms and wash them.

   

5. 5 Soak the mushrooms in water until soft, cut into shreds, and reserve the mushroom water for later use.

   

6. 6 Prepare the scallops and wash them.

   

7. 7 Soak the scallops in water until soft, tear the scallops into shreds, and reserve the scallop water for later use.

   

8. 8 Wash the ginger and cut into shreds.

   

9. 9 Heat the pork belly in the pan.

   

10. 10 Stir-fry the pork belly over medium-low heat until golden brown, take out the pork belly.

    

11. 11 Pour out the lard, leaving only a little base oil in the pot, and add shredded ginger.

    

12. 12 Continue to stir-fry over medium-low heat to bring out the ginger flavor, then turn to medium-high heat and add shredded mushrooms and dried beets.

    

13. 13 After frying until fragrant, add the pork belly.

    

14. 14 Add light soy sauce and cooking wine, stir-fry until the pork belly is colored, and turn off the heat.

    

15. 15 Transfer the fried pork belly and other ingredients, ingredients and sauce to the casserole.

    

16. 16 Add sea cucumber.

    

17. 17 Boil the mushroom water and scallop water and pour them into the casserole.

    

18. 18 Bring to a boil over high heat, then turn to low heat and simmer for about half an hour, then turn to high heat to reduce the soup slightly.

    

19. 19 If the taste feels bland, you can add a small amount of salt to taste.