Wineshark Cooking Class - Sweet and Sour Sea Cucumber 菠蘿咕噜脆海參

Ingredients (for 4):

• Sea cucumber - 300g
• Chicken stock - 125ml
• Tapioca starch - 3 tbsp
• Canned pineapple - 1 small can
• Red bell pepper - 1/2
• Green bell pepper - 1/2
• Onion - 1/2
• Garlic - 2 cloves
• Red vinegar - 4 tbsp
• Red sugar - 4 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Cut the sea cucumber into pieces.

2. Heat up the chicken stock and then braise the sea cucumber in it for 10 minutes. Then remove.

3. Coat the sea cucumber with tapioca starch.

4. Cut the bell peppers into pieces.

5. Cut the onion into pieces.

6. Cut the pineapple into pieces.

7. Cut the garlic into slices.

8. Mix the red sugar and red vinegar to form the sauce.

9. Heat the pot with oil, then deep fry the sea cucumber. Remove and drip off the excess oil.

10. Heat the wok with 2 tbsp of oil, then add in garlic and onion to stir-fry.

11. Add in the sauce to mix well. Then add in the sea cucumber, bell peppers and pineapple to continue stir-fry for a minute.

12. Use some tapioca starch to prepare a thickening, then pour in. Switch off the heat and pour in sesame oil, then serve.