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The dried squid is soaked well and cleaned. The specific method of soaking is introduced before. You can get it by climbing up the stairs. -
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Soak the dried sea cucumbers. -
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Method for soaking sea cucumbers: 1. Wash the sea cucumbers several times with cold water, then put them in the fresh-keeping layer of the refrigerator and soak them in cold water for 48 hours (the water needs to be changed in the middle) 2. After soaking for 48 hours, use a pot Bring to a boil, simmer for ten minutes, then turn off the heat. Simmer until the next morning. Change the water. 3. Continue to soak in the fresh-keeping layer of the refrigerator. After soaking for 12 hours (the water needs to be changed in the middle), pinch off the sea cucumbers with your hands. Take out the soaked ones and place them in the fresh-keeping layer of the refrigerator to continue soaking. If it is not soft, continue to boil and then simmer for about ten minutes. Turn off the heat and simmer until the water is changed the next morning. 4. Brush the dust on the surface of the sea cucumber, cut open the belly of the sea cucumber with scissors, and pull out the intestines. Just wash the sea cucumber again. Remember that the container for soaking the sea cucumber should not be stained with oil. -
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Comparison before and after soaking. -
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Cut the sea cucumber and squid into moderate sizes. -
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Chop onion, ginger and garlic into mince, prepare lard and water starch. -
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Add clear oil and lard into the pot and bring to medium boilfire. -
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Wait until the lard melts. -
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Add the onion, ginger and garlic. -
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Add sea cucumber and squid and stir-fry. -
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Add salt and stir-fry evenly. -
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Add appropriate amount of light soy sauce and stir-fry evenly. -
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Add MSG and stir-fry evenly. -
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Add a little water and stir-fry for one to two minutes. -
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Add a little water to the starch. After it settles, pour off some of the water on top, mix well, add it to the pot and stir-fry. -
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Stir-fry until the soup thickens and becomes bright, then remove from the pot.