Braised Sea Cucumber with Scallions

Put 1 stalk of scallion, 1 shallot, 6~8 slices of ginger, and 1/3 cup of raw oil into a small pot, and simmer over low heat until it turns slightly yellow;

Add the garlic slices, then simmer over low heat;

Simmer until medium brown, remove from heat, and strain the oil to separate from the residue;

Put the residue from the oil you just cooked into a small pot, add about 1 cup of broth or water, 1/2 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 1 teaspoon of matsutake mushroom essence, 1/2 tablespoon of XO sauce, and 1 tablespoon of mirin. Stir constantly and simmer over low heat until big bubbles form;

Strain the soup to remove the residue;

Bring a pot to a boil, add water and bring it to a boil, add the sea cucumber, blanch briefly, then remove it.

Prepare 1/2 stalk of green onion, 6 slices of ginger, the equivalent of 1 shallot ring, and 2 slices of garlic.

Heat the pan, add the oil just cooked, add ginger slices, shallots, and garlic, and stir-fry until fragrant;

Pour in the sea cucumber and scallions;

Stir-fry briefly;

Pour in the broth that was just prepared;

Simmer over medium heat until the sauce thickens, taste, remove from the pot, and enjoy while hot. Enjoy!