How to Cook Braised Sea Cucumber With Fish Maw

by Huang Kitchen

This is s very simple dish that every Chinese family can relate and enjoy. It is not only flavourful but also has high nutritional value. A perfect dish ... especially for the festive new year.

Supplies

  • 200 Grams pork, cut into small chunks, marinate in soy sauce
  • 100 Grams shitake mushrooms, cut into wedges
  • 100 Grams dried fish maw, soaked 1 hr in water,cut to 2 inch
  • 150 Grams dried pork tendon, soaked 1 hr in water.
  • 300 Grams sea cucumber, cut into big wedges
  • 50 Grams dried shrimp,soaked till soft,drained
  • 2 Bunches spring onions, cut to long strips
  • 3 Tablespoons oyster sauce
  • 2 Tablespoons light soy sauce
  • 1 Teaspoon salt
  • 1 Teaspoon sesame oil
  • 1 Teaspoon dark soy sauce
  • 2 Cups hot water
  • Instructions

    Step 1

    First heat up some oil in wok. Stir fry sea cucumber and spring onion, for about 3 minutes. Then set aside the sea cucumber for later use.

    Step 2

    In the same wok, fry the dried shrimp till fragrant and golden brown in colour.

    Step 3

    Then add in shitake mushrooms. Fry for a few minutes.

    Step 4

    Next add in the marinated chunks of pork and give a stir to mix everything together.

    Step 5

    Add in the soaked pork tendon and fish maw.

    Step 6

    Then add in soy sauce.

    Step 7

    Followed by oyster sauce.

    Step 8

    Also some salt, to taste. Stir till mixture is well mixed.

    Step 9

    Then add in hot water.

    Step 10

    Add some dark caramel sauce for colour.

    Step 11

    And a few drops of sesame oil for flavour.

    Step 12

    Bring the gravy to a boil.

    Step 13

    Cover and allow to simmer ( low heat ) for 5 minutes.

    Step 14

    Then transfer all the mixture together with the gravy to a pressure cooker.

    Step 15

    Lastly, add in the sea cucumber.

    Step 16

    Cook in pressure cooker until done. Alternatively, allow all the ingredients with the gravy including the sea cucumber to simmer in a pot for 45 minutes over medium-low heat or until cooked.

    Step 17

    The fish maw is braised over low heat to give it a slight chewy texture. The braised sea cucumber soaks up all the lovely braising sauce. The pork tendon is so soft that it almost melt in your mouth.

    Step 18

    And we're done! Serve immediately with steamed rice. The braising sauce is SO good over rice that you may not have enough of it.

    Step 19

    This collagen-laden dish is so flavourful and packed with nutrients. For more, like us on Facebook and get instant updates on our latest recipes at www.Facebook.com/huangskitchen