Stewed sea cucumber with pork fingers
By TheaSmith
Ingredients: soy sauce,salt,Yuba,red dates,cabbage,white sugar,cooking wine,onion,Jiang,octagonal,oil,cinnamon,SUFU,geranyl,pig hand
Recipe Recommendations
- pig hand appropriate amount
- Yuba appropriate amount
- cabbage appropriate amount
- red dates appropriate amount
- SUFU appropriate amount
- oil appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
Steps for Stewed sea cucumber with pork fingers
1
Scrape and wash the trotters clean.
2
Thaw sea cucumbers are thawed for use.
3
Prepare tofu and cabbage.
4
Various spices.
5
Put cold water into the pan and blanch the pork hands.
6
Pick up and rinse with running water.
7
Heat the oil in a frying pan and stir-fry the white sugar over low heat.
8
Put pig's hands into the pan and turn the spoon.
9
Add soy sauce and stir-fry with fermented bean curd until the pork fingers are evenly colored.
10
Put ginger, red dates, fragrant leaves, star anise, and cinnamon into a pressure cooker.
11
Place in a pressure cooker and hold high pressure for 20 minutes.
12
Soak the tofu bamboo in water and cut off; peel the cabbage heart only to leave the stems; cut the sea cucumber into pieces.
13
Put the cabbage heart and tofu bamboo into the pot and blanch them in water, pick up the cold water and set aside (add salt and oil in the blanching pot).
14
Then boil water, add cooking wine, blanch the sea cucumber and pick it up.
15
Boil the pressed pork fingers and sea cucumber until the juice is collected, add appropriate amount of salt, season with chicken essence, and serve on a plate.
16
Cut off the blanched yuba and cabbage hearts and place them around the sea cucumber pig hands.