Scallion oil, oyster and ginseng

Scallion oil, oyster and ginseng

Overview

Soft, waxy and smooth, with a mellow taste.

Tags

Ingredients

Steps

  1. Boxed dried wild sea cucumbers.

    Scallion oil, oyster and ginseng step 1

  2. Soak the sea cucumber in cold water until soft, put it into a pot of cold water and simmer for about 20 minutes, take it out and cool it, remove the internal organs and wash it. Repeat the simmering in cold water until the sea cucumber can be pinched through. Place it in cold water with ice cubes and refrigerate it in the refrigerator for three days (change the water once a day).

    Scallion oil, oyster and ginseng step 2

  3. Remove and wash the bok choy and cut the scallions into sections.

    Scallion oil, oyster and ginseng step 3

  4. Boil the Chinese cabbage in boiling water with oil and salt;

    Scallion oil, oyster and ginseng step 4

  5. Remove and drain and place on a large plate.

    Scallion oil, oyster and ginseng step 5

  6. Heat the oil over low heat and fry the lower half of the green onions until the skin turns dark and take them out;

    Scallion oil, oyster and ginseng step 6

  7. Add water, add oyster sauce and pepper and bring to a boil over high heat;

    Scallion oil, oyster and ginseng step 7

  8. Cut into long strips of sea cucumber and fried green onions;

    Scallion oil, oyster and ginseng step 8

  9. Add the remaining scallions, cover and cook over medium heat;

    Scallion oil, oyster and ginseng step 9

  10. After cooking for about five minutes, remove the sea cucumber strips and place them on a plate;

    Scallion oil, oyster and ginseng step 10

  11. Remove the scallions, reduce the soup over high heat until oil spits out, and pour the soup over the sea cucumber strips.

    Scallion oil, oyster and ginseng step 11