• three dried sea cucumbers
  • purified water
  • 8 scallion stalks
  • 20g oil
  • 10g oyster sauce
  • 15g light soy sauce
  • 8g sugar
  • 15g cooking wine
  • ground pepper
  • chicken bouillon
  • 40g water
  • 50g starchy water


  1. Place the sea cucumber into a container with enough purified water to cover. Soak at room temperature for 24 hours.
  2. Add new water to a pot, place sea cucumber in it and boil over a medium flame. Turn off the stove as soon as the water boils and allow it to rest until it cools to room temperature.
  3. Transfer the sea cucumber to a bowl and add some new water. Place it in a refrigerator to soak for 24 hours.
  4. On the second day, remove the sea cucumber from the refrigerator and repeat the steps. Return it to the refrigerator again.
  5. On the third day, clean the sea cucumber through its opening and wash away any residual sediment. Boil again and allow it to rest until cool. Change the water and refrigerate again. Repeat the above steps for another two days.
  6. At this point the sea cucumber should be completely soaked and clean. Add the oil to a pan and fry five of the scallion stalks until they turn soft, brown and black. It will take about 7 minutes. Remove the stalks from the oil and discard them.
  7. Leave the scallion oil in the pot and use it to fry another three stalks until the turn brown. Remove them and set aside.
  8. Add oyster sauce, light soy sauce, sugar, cooking wine, pepper, chicken bouillon and water to the pot and bring it to a boil.
  9. Put the sea cucumber into the pot and allow it to boil for 3 minutes. Remove the sea cucumber and set it aside.
  10. Add the starchy water to the pot slowly. Continue to stir in starchy water until the sauce begins to cling to a spoon.
  11. Arrange the sea cucumber and scallions on a serving plate. Garnish with green vegetables for embellishment. Spoon the finished sauce over the sea cucumber.

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