所需食材
- 发好的海参4条（约400g）
- 大葱4根（葱白为主）
- 鸡汤300ml
- 生抽2汤匙
- 老抽1茶匙
- 蚝油1汤匙
- 白糖1茶匙
- 料酒2汤匙
- 淀粉1汤匙（勾芡）
- 食用油3汤匙
食材准备
- 海参洗净，切开去内脏，用开水焯1分钟捞出备用
- 大葱切5cm段
烹饪步骤
- 煎葱：锅中多油，放葱段中火慢煎至两面金黄出香味，盛出备用。
- 调味：锅留底油，加料酒、鸡汤、生抽、老抽、蚝油、白糖烧开。
- 烧海参：放入海参和煎好的葱段，小火慢烧15分钟让海参充分入味。
- 收汁：大火收汁，淀粉水勾薄芡，汤汁浓稠包裹海参即可出锅。
小贴士
- 葱要用大葱的葱白，煎出葱香是这道菜的精髓
- 海参本身无味，全靠汤汁入味，慢烧不能省
Ingredients
- 4 rehydrated sea cucumbers (~400g)
- 4 large spring onions (white part)
- 300ml chicken broth
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp oil
Preparation
- Clean sea cucumbers, remove viscera, blanch in boiling water 1 min. Drain.
- Cut spring onions into 5cm pieces.
Steps
- Fry onions: Pan-fry spring onion sections in oil over medium heat until golden and fragrant on both sides. Set aside.
- Sauce: In remaining oil, add wine, stock, soy sauces, oyster sauce and sugar. Bring to boil.
- Braise: Add sea cucumbers and the fried onions. Low simmer 15 min to allow full flavour absorption.
- Reduce: High heat to reduce. Thicken with cornstarch slurry until sauce clings to the sea cucumber.
Tips
- Use only the white part of the onion — frying it until golden is the soul of this dish
- Sea cucumber has no flavour of its own; the slow braise is what makes it great
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