Description:The style of cooking is classified: Sichuan Cuisine | Snack | Health recipe Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Sea cucumber 900 grams of starch (maize) 15 grams. Condiment: Pep... Braise the stichopus japonicus in soy sauce

• The style of cooking is classified: Sichuan Cuisine | Snack | Health recipe
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Sea cucumber 900 grams of starch (maize) 15 grams.
• Condiment: Pepper powder 15 grams of shallot and 20 grams of gingers and 5 grams of yellow wine and 15 grams of soy sauce and 45 grams of crystal sugar and 15 grams of salt and 5 grams of sesame oil and 10 grams of ginger juice and 8 grams are right amount of respectively
• Braise stichopus japonicus' method in soy sauce:
• 1. Clean the spring onions to slice, with the ginger, wine, poach and boil, put the stichopus japonicus to scald for 5 minutes;
  
  2. Pull the stichopus japonicus out, the five internal organs are cleaned to go;
  
  3. Burn the frying pan heat, put the stichopus japonicus, and then put 600 ml of soup-stock, soy sauce, crystal sugar, salt, sesame oil, gourmet powder, ginger juice to fry fragrantly;
  
  4. Roll after the pan adding a cover, braising, boiling leaving half, drench, enter with Gorgon euryale juice that starch transfer to decoction, wrap up and hold one evenly, spread the pepper powder.
  
  
• Note: