Grilled Sea Cucumber with Tendons
Overview
How to cook Grilled Sea Cucumber with Tendons at home
Tags
Ingredients
Steps
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Take 6-10 sea cucumbers that have been cooked, remove the intestines, wash them, and cut them in half for later use.
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Cut the tendon diagonally to increase the cross section and set aside.
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Wash the carrots and cut them into elephant eye slices, wash the green peppers and cut them into diamond shapes, wash the yams and cut them into diamond shapes in cold water and set aside
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Slice onion, ginger and garlic and set aside.
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Boil water in a pot, blanch the tendons for half a minute, remove and drain.
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Blanch the sea cucumber for 20 seconds, remove and drain.
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Heat the pan with cold oil, add 5-8 peppercorns, sauté until fragrant, then add a little garlic and scallion, turn off the heat, take out the garlic, scallion and peppercorns, this is a cooking oil.
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Half cooking oil and half corn oil are used as the oil for cooking. In order to improve the aroma and remove the smell, it is required not to use too much cooking oil, because some cooking oil needs to be added here.
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Sauté onion, ginger and garlic
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Add the side dishes and stir-fry. At this time, because the yam absorbs water, you can add a little water appropriately. It is better to have stock
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Add tendons and stir-fry
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Add sea cucumber and stir-fry
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Add salt, light soy sauce, rock sugar, appropriate amount of water, and stir-fry. ps: I added a little more here. Normally, one and a half spoonfuls is enough.
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Wait until the water is almost gone, then thicken it thinly, and drizzle a little sesame oil on it before serving, and you're done!
