Wineshark Cooking Class - Braised Sea Cucumber with Shrimp Roe and Beijing Scallions 蝦子大烏參伴蔥黃

Ingredients (for 4):

• Sea cucumber - 2
• Chicken stock - 250ml
• Shrimp roe - 2 tbsp
• Beijing scallions - 4
• Ginger - 30g
• Garlic - 2 cloves
• Chinese yellow wine - 2 tbsp
• Sugar - 1 tbsp
• Salt - 1/2 tsp
• Dark soy sauce - 1 tbsp
• Tapioca starch - 1 tsp

Procedures:

1. Prepare the sea cucumber. 

2. Steam the sea cucumber with chicken stock for 30 minutes. 

3. Cut the Beijing scallions into sections of 4cm long.

4. Take half of them and cut in halves.

5. Cut the garlic into slices.

6. Toast the shrimp roes on a warm pan until fragrant. Remove for later use.

7. Use 6 tbsp of oil to pan-fry the Beijing scallions that has been cut in halves. When the oil has absorbed the taste of the scallions, drain the oil for later use. Discard the scallions.

8. For the remaining scallions, remove the first three layers of skin to get the yellowish green portion.

9. Heat the wok with 3 tbsp of the scallion oil, then put the scallion green to pan-fry until they softened and turned a bit brown. Remove.

10. Heat the wok again and use the remaining oil to cook the ginger and garlic until fragrant.

11. Turn to medium heat and then add in the shrimp roes. Stir-fry briefly and then sprinkle with Chinese yellow wine. 

12. Add in the sea cucumber, appropriate amount of the stock, and season with salt, sugar and dark soy sauce. Cook until the sauce boils again. 

13. Add the scallions green in, and cook until the sauce thickens, by adding a bit of tapioca starch and water mixture.

14. Drizzle the remaining of the scallions oil, then serve.