Stir-fried Sea Cucumber with Squid

Name: Stir-fried Sea Cucumber with Squid
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Rehydrated sea cucumber and tender squid rings come together in a sizzling wok with fragrant ginger, garlic, and scallion, all finished in a glossy blend of lard and cooking oil. A luxurious Cantonese-style seafood stir-fry prized for contrasting textures.

10 minNewMedium Hot Dishes Stir-fry Savory

Instructions

1
Dry squid should be soaked until soft and cleaned thoroughly. The specific method for soaking has been introduced earlier; you can scroll up to find it.
2
Soak the dry sea cucumber until it is ready.
3
Method for Rehydrating Sea Cucumbers: 1. Rinse the sea cucumbers several times with cold water, then place them in a container with cold water in the refrigerator for 48 hours (change the water in between). 2. After soaking for 48 hours, boil them in a pot. Once it boils, simmer on low heat for about ten minutes, then turn off the heat and let them sit in the water overnight. Change the water the next morning. 3. Continue soaking in the refrigerator; after 12 hours (change the water in between), squeeze the sea cucumbers by hand. Take out the ones that have softened and continue to soak them in the refrigerator. For the ones that are not soft, boil again and simmer on low heat for ten minutes, then turn off the heat and let them sit in water overnight. Change the water the next morning. 4. Brush off the mud and dirt from the surface of the sea cucumbers, cut open the belly with scissors, remove the intestines, then clean the sea cucumbers again. Remember, the container used for rehydrating sea cucumbers must not have any oil.
4
Comparison before and after soaking.
5
Cut the sea cucumber and squid into moderate sizes.
6
Chop the green onions, ginger, and garlic into fine pieces, and prepare lard and water-starch mixture.
7
Add vegetable oil and lard to the pot, and heat over medium heat.
8
Wait until the lard melts.
9
Add chopped green onions, ginger, and garlic.
10
Add sea cucumber and squid and stir-fry.
11
Add salt and stir-fry evenly.
12
Add an appropriate amount of light soy sauce and stir-fry evenly.
13
Add monosodium glutamate and stir-fry evenly.
14
Add a little water and stir-fry for one to two minutes.
15
Add a little water to the starch, let it settle, then pour off some of the clear water on top, mix well, and then add it to the pan to stir-fry.
16
Stir-fry until the sauce thickens and becomes glossy, then transfer to a plate.