|
Number of serving: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients:
3 sea cucumbers, soaked until soft if it’s dried
100g minced pork
20g Huang Jing (Dropberry, Lady's Seals, Solomons Seal)
3 water chestnuts, remove skin, finely chopped
1 onion, finely chopped
2 cups (500ml) water
Seasoning Ingredients:
1 teaspoon ground black pepper, smashed
Thickening Sauce ingredients:
1 teaspoon corn flour
2 tablespoon water (mix well in a bowl)
Method:
Clean up the dried sea cucumbers: Cut the middle part on the
underside to remove the intestines. Rinse and drain. Scald with boiling
water in a heat proof bowl, drain.
Cook Huang Jing with 2 cups of water for 20 minutes, over low heat.
Keep the extraction from cooking Huang Jing, set aside.
Mix minced pork, onion, water chestnuts and pepper to make the filling.
Stuff the mixture into sea cucumbers. Put the Huang Jing extraction
onto the sea cucumbers. Simmer over low heat for 25 minutes. Remove sea
cucumbers to a serving plate. Add in thickening solution to the
remaining sauce. Pour the sauce onto sea cucumbers. Ready to serve hot.
Healthy tips:
Huang Jing help to reduce respiratory and lung disorders. Also
serve as anti-inflammatory ingredient.
|