Braised Sea Cucumber with Scallions

Prepare the sea cucumber in advance.

Bring the water to a boil, add green onions, ginger, cooking wine, and sea cucumber, and blanch for two minutes.

Remove the green parts of the scallion, keeping only the white part.

Cut them into sections the same size as the sea cucumber, and score the green onion sections with decorative cuts to make it easier for them to absorb flavor when pressing for oil.

Put oil in the pan, add the white sections of the green onion to the pan, slowly fry until aromatic, and then remove the white onions.

Pat a thin layer of starch onto the surface of the sea cucumber.

Put the sea cucumber into the oil pan and fry it slowly.

Add the white parts of the green onions, pour in boiling water, add a little salt, sugar, oyster sauce, and soy sauce, cover the pot with a lid, and let it simmer slowly for a while.

There's no need to thicken the sauce at the end, because there was already starch added when the sea cucumber was just pan-fried. When plating, put the scallions at the bottom of the plate, arrange the sea cucumber on top, and finally pour the sauce over the sea cucumber. A representative dish of Shandong is now ready.